Carrot cake is a traditional all-time favourite, but finding a simple recipe is not always easy. But, not to worry we got you covered! This week we’ve found a super simple, no fuss carrot cake traybake recipe.

Treat your family and friends to a slice of this delicious carrot cake, severed perfectly with a cup of tea or coffee. This recipe is also freezer friendly which makes it perfect for meal prepping.  

Take a look at the ingredients and method below.

Here’s what you’ll need…

¾ cup light muscovado sugar
¾ cup sunflower oil
3 large eggs, lightly beaten
1 cup grated carrot (about 3 medium carrots)
½ cup raisins
1 large orange, zested
1.09 cups self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg (freshly grated will give you the best flavour)

For the frosting…

1.2 cups icing sugar
1½ -2 tbsp orange juice

Here’s what you’ll need to do…

1.Heat the oven to 180C/160C fan/gas 4.
2.Oil and line the base and sides of an 18cm square cake tin with baking parchment.
3.Tip the sugar, sunflower oil and eggs into a big mixing bowl. Lightly mix with a wooden spoon.
4.Stir in the carrots, raisins and orange zest.
5.Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl.
6.Mix everything together until the mixture is soft and almost runny.
7.Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
8.Let it cool in the tin for 5 mins, then turn it out, peel off the paper and let it continue to cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
9.Beat the icing sugar and orange juice in a small bowl until smooth. You want the icing about as runny as single cream.
10Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

(Source: https://www.bbcgoodfood.com/recipes/yummy-scrummy-carrot-cake-recipe)