Carrot cubes

Average 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

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.