Carrot cake tray bake

(224 ratings)
Carrot Cubes cake
Carrot Cubes cake
  • Makes: 15

  • Prep time:

  • Cooking time:

    (-1 h)
  • Total time:

    (plus cooling time)
  • Skill level: Easy peasy

  • Costs: Mid-price

Our carrot cake tray bake is a real winner! 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. This recipe serves 15 people and will take around 1hr and 15 mins to make. Once you've perfected this tray bake you'll want to make it time and time again. This delicious cake can be stored in an airtight container in a cool dry place for up to 2 days.


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
  • 2tbsp icing sugar
  • Finely grated zest of 1 lemon
  • 15 marzipan carrots (available in supermarkets or online at
  • 26 x 16.5cm (10 in x 6 in) tray-bake tin, lined with baking parchment

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


  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 160C (320F, gas mark 3) for 45 mins to 1 hr, 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.

Your rating

Average rating

  • 3
(224 ratings)

Your comments


my boyfriend loves carrot cake, im looking to bake him one for valentines , i hope i get this right and that he will enjoy it

Melissa Jane

i used mixed fruit instead of walnuts and put a extra spoon of cinnamon,also i used lemon butter cream instead of cream cheese was lovely an a firm favourite with my family.

Lesley Kinver

I added a tablespoon of sunflower oil and sultanas , it was delicious . Printed and will use again .

jean cassidy

I really loved it - I used mascaponi cheese for the topping ( only 200 g) and added a bit more lemon zest - went down a treat with my friends and family.


I found this recipie to be a bit greasy. It did not rise very well either. Will continue to search for a good carrot cake recipie.

a easdown

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.

Jo Maher

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


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.

GTK Food Editor

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.


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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