I thought I might try a bit of a healthy cake this week for the kids to have as a snack, although I'm not sure carrot cake is overly healthy! But it is mightily light, moist and tasty! I'm sure it's better than a chocolate biscuit? Anyway, I'll stop worrying about health benefits this week, maybe next week, I'll try a healthy version and I'll let you know how it goes. But so far, this Carrot Bake Tray Bake is a hit!
I haven't used a cream cheese topping, just a simple orange icing. I thought it can be used sparingly, so the kids still think they are getting icing - just not too much.
This cake is super easy to make. You don't have to mess about creaming butter and sugar together - just a bit of gentle mix and your away.
You can substitute the cherries and cranberries for raisins if you like. These were the only dried fruit I had left in the cupboard, but they give the cake little bursts of tangy sharpness. Also, if you're not a nut fan - just leave them out, but I think the walnuts make this cake.
For the frosting
HOW TO MAKE:
Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre.
Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point too.)
Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Drizzle over the cake letting it drip down the sides.