Carrot cubes

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This is a really easy tray-bake way of making carrot cake. Putting a marzipan carrot on each little cube makes them look extra-sweet

Ingredients

The cake, without topping, can be wrapped in a freezer bag and frozen for up to one month. Defrost overnight before serving.

For the cake:

For the topping:

300g carton cream cheese
2 tbsp icing sugar
Finely grated zest of 1 lemon
15 marzipan carrots (available in supermarkets or online at imaginativeicing.co.uk)
26 x 16.5cm (10¼ in x 6½ in) tray-bake tin, lined with baking parchment

To make the cake, place all the ingredients into a bowl and beat until smooth. Spoon into the lined cake tin and level the surface.
Bake in centre of a preheated oven at 160°C (320°F, gas mark 3) for 45 mins to 1 hour, or until risen and a skewer comes out clean after being inserted into cake. Remove from oven and leave to cool in the tin for 5-10 mins, before transferring to a wire rack to cool completely.
To make the topping, beat together the cream cheese, icing sugar and lemon zest. Spread over the top of the cake.
Cut the cake into 15 squares and decorate each with a marzipan carrot. The cake will keep in an airtight container in a cool place for up to three days.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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a easdown, posted 1 day ago

I made this cake and as I had no walnuts put in raisins instead, lovely result as far as my family were concerned. I had already decided that the topping sounded sickly so left it off completely, no one noticed as the cake was so moist. Next time I will try sprinkling a little demarra sugar on the top before I bake it just to improve the look.

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Jo Maher, posted 4 weeks ago

I agree with above comment re topping as it was far too cheesy and I ended up putting the lot in the bin. My son makes them in Australia as I sent him the recipe without trying them and he has changed the topping adding more sugar -I thought the topping missed the butter that is in my other carrot cake topping . Its a shame as they are a lovely idea. would love ideas for changing the topping EGEG

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bzmama, posted 2 months ago

The carrot cake is really tasty and moist without being gloopy. However I found the topping a bit sickly and ended up removing most of it.

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GTK Food Editor, posted 3 months ago

Hi Paejhadf, I'm very sorry to hear that you didn't enjoy this recipe. Has anybody else experienced anything similar? We always appreciate your feedback and will improve our recipes where possible. Thanks.

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paejhadf, posted 3 months ago

i found this recipe was really greasy and my cake had big holes in it. i don't like it, so im looking for better recipes

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