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Carrot Cake Traybake Recipe Moist, Spiced & Topped with Cream Cheese Frosting

This carrot cake traybake is soft, spiced, and topped with dreamy cream cheese frosting - perfect for sharing!

If you love carrot cake but want something quick, simple, and easy to slice and share, this Carrot Cake Traybake is your new go-to. Moist, warmly spiced, and finished with a tangy cream cheese frosting, it’s perfect for spring gatherings, Easter, or cosy weekend bakes.

Servings: 10 - Prep: 20 min - Cook: 30 min - Total: 50 minutes

Ingredients:

Dry Ingredients:

  • 180g all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg (optional but adds depth)

Wet Ingredients:

  • 80g sugar

  • 100g light brown sugar

  • 2 large eggs

  • 120ml vegetable oil (or melted butter)

  • 1 tsp vanilla extract

  • 1½ cups grated carrots (approx. 3 medium carrots)

For the Cream Cheese Frosting:

  • 220g cream cheese, softened

  • 60g unsalted butter, softened

  • 150g powdered sugar (adjust to taste)

  • 1 tsp vanilla extract

Instructions:

1. Preheat & Prepare the Tin

Preheat your oven to 180°C (350°F). Line a traybake or rectangular cake tin (roughly 9x13 inches or similar) with parchment paper.

2. Grate the carrots

Grate 3 medium carrots. If the carrots are too wet, gently pat them dry with a paper towel.

3. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).

4. Combine the Wet Ingredients

In another bowl, whisk together the sugar, brown sugar, eggs, oil (or melted butter), and vanilla extract until smooth and glossy. Then mix in the grated carrots.

5. Bring It All Together

Gradually fold the dry ingredients into the wet mixture. Once, just combined.

5. Bake the Traybake

Pour the batter into the prepared tin and spread it evenly with a spatula. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the centre comes out clean.

Let cool completely in the tin.

6. Make the Frosting

In a bowl, beat together the cream cheese and butter, and vanilla until smooth. Gradually add the powdered sugar, and beat until light and fluffy.

7. Frost, Slice & Serve

Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with roughly chopped walnuts. Slice into squares and enjoy!

Tips & Tricks for Perfect Carrot Cake

✅ Use Freshly Grated Carrots

Pre-grated carrots can be dry. Freshly grated carrots keep the cake moist and flavorful.

✅ Customise Your Spice

Try adding a pinch of ginger or cardamom for a twist. You can also skip the nutmeg if you prefer a milder spice blend.

✅ Add Texture

Fold in ½ cup of chopped walnuts, pecans, or shredded coconut for extra crunch and flavour.

✅ Make It Ahead

The cake can be baked a day in advance. Just store unfrosted and add the cream cheese frosting the next day for the best texture.

✅ Don’t Skip the Liner

Parchment paper makes it super easy to lift and slice the traybake without a mess.

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