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Spiced Carrot Traybake

Spiced Carrot Traybake

Bake Off has returned to our screens and this recipe is our contribution to cake week, which saw the contestants creating their own signature tray bakes. This is based on a Mary Berry recipe and although not as elaborate as those in the Bake Off tent, makes a perfect tea time treat.

Enjoy x


Spiced Carrot Traybake




  • 275g self raising flour
  • 350g caster sugar
  • 2 level teasp baking powder
  • 75g chopped walnuts
  • 1 tbsp ground cinnamon
  • 2 teasp ground ginger
  • 300ml light and mild olive oil
  • 275g grated carrots
  • 4 large eggs
  • 1 teasp vanilla extract

For the topping

  • 300g full fat soft cheese
  • 4 teasp clear honey
  • 2 teasp lemon juice
  • chopped walnuts to decorate
  • ground cinnamon


Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23cm roasting tin then line the base with baking parchment.

Measure all the dry cake ingredients into a large bowl. Add the oil, grated carrots, eggs (one at a time) and vanilla extract, beating between each addition. Pour into the prepared tin and level the surface.

Bake in the preheated oven for 50 – 60 minutes or until the cake is well risen, golden brown in colour and firm to the touch. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

To make the topping, mix together the cheese, honey and lemon juice. Spread evenly over the top of the cake, then sprinkle over the chopped walnuts to decorate. Put a small amount of cinnamon in a tea strainer or small sieve and gently dust over the cake. Cut into 18 pieces.




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