Carrot cake traybake with orange cream cheese icing
A soft, spiced carrot and walnut sponge in a tin, topped with tangy orange cream cheese icing. Easy to cut and share.
- Time1 hr 15
- LevelEasy
- Costabout £0.33 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 x 30cm traybake tin with baking paper.
- 2
Whisk the oil, brown sugar and eggs together for 2 minutes until thick and smooth.
- 3
Sift in the flour, baking powder, cinnamon and mixed spice and fold in. Stir in the carrots, sultanas, walnuts and half the orange zest.
- 4
Pour into the tin and level. Bake for 35 minutes, until risen, golden and a skewer comes out clean.
35 min - 5
Cool in the tin for 10 minutes, then lift out onto a wire rack and cool completely.
10 min - 6
Beat the butter, icing sugar and cream cheese until smooth. Beat in a spoonful of the orange juice and the remaining zest. Do not over beat or it goes runny.
- 7
Spread the icing over the cold cake, chill for 20 minutes and cut into squares. Keep in the fridge.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.