Go Back
Slice of Carrot Cake

Carrot Yoghurt Traybake Cake

This carrot traybake cake is soft, fluffy with a gorgeous flavour. It is topped with a delicious cream cheese frosting and chopped walnuts
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 20 servings
Calories: 349kcal

Ingredients

Cake

  • 290g self-raising flour
  • ½ teaspoon salt
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon bicarbonate soda
  • 100ml vegetable oil
  • 100ml baking spread such as stork (soft at room temperature)
  • 140g soft light brown sugar
  • 140g caster sugar
  • 3 medium eggs room temperature
  • 1 teaspoon vanilla extract
  • 120ml natural yoghurt room temperature
  • 260g carrots grated or shredded

Cream Cheese Frosting

  • 110g unsalted butter soft at room temperature
  • 220g soft cheese cream cheese full fat
  • 440g icing sugar
  • 1 teaspoon vanilla extract

Decoration

  • 2 tablespoon walnuts chopped

Instructions

  • Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a rectangle cake tin that measures approximately 13 x 9 inch (33 x 22cm). To a large bowl, add and combine the self-raising flour, salt, nutmeg, cinnamon, ginger and bicarbonate soda then set aside.
  • To a large mixing bowl, add the vegetable oil, vegetable spread, brown sugar and caster sugar. Cream them together until well combined then mix in the eggs, vanilla extract and yoghurt.
  • Pour in the dry ingredients set aside earlier then add in the grated carrots. Once all the ingredients are well combined, pour the batter into the prepared baking tin and bake for 40 minutes or until cooked throughout. Once baked, place the baking tin on a wire rack to completely cool.
  • Make the frosting by adding the butter to a mixing bowl and beat for 40 seconds using a paddle attachment on a medium setting. Add in the cream cheese and continue to mix for around 1 minute until creamy and fluffy. Gradually add in the icing sugar and mix until you can no longer see any icing sugar. Spread the cream cheese icing onto the cooled cake then sprinkle on the chopped walnuts. Place in the fridge for around 30 minutes to help the frosting set then cut and serve.