Carrot cubes

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Carrot Cubes cake
Average rating: 3 out of 5 star rating

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

  • Makes: 15

  • Child friendly

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:

  • 175g (6oz) butter, softened
  • 175g (6oz) soft light brown sugar
  • 250g (8oz) self-raising flour
  • 1 level tsp ground cinnamon
  • 3 medium eggs
  • 100g packet walnuts, chopped
  • 350g (12oz) carrots, peeled and coarsely grated

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

Method

  1. 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.
  2. 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.
  3. To make the topping, beat together the cream cheese, icing sugar and lemon zest. Spread over the top of the cake.
  4. 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.

Nutritional information

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

Your rating

Average rating:

3 out of 5 star rating

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