Carrot patch tray bake

Ingredients

For the cake

• 400g self-raising flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 350g light muscovado sugar
• 350ml sunflower oil
• 6 large eggs, lightly beaten 
• 300g grated carrot
• 250g sultanas
• 200g walnuts, chopped into small pieces
• Grated zest of 2 oranges

Fort the frosting

• 140g butter 
• 1 tsp vanilla bean paste
• 280g icing sugar 
• 200g cream cheese 

To decorate

• A few fresh small carrots with their tops, washed and trimmed
• 50g nut brittle, crushed

Equipment

• Large tray bake tin, greased and lined with parchment paper
• Stand mixer with paddle attachment (or electric beater, or bowl and wooden spoon)

Method

Heat the oven to 200C. Place the flour, cinnamon and baking powder in a bowl and dry whisk through to distribute everything evenly.

Place the muscovado sugar in a large bowl, add the oil and, with a whisk, mix well to break down any lumps. Add the eggs and whisk through to combine. Add the grated carrot, sultanas and nuts to the mix and stir well. Add the flour and cinnamon mix and gently fold through until fully combined.

Pour into the lined tin and bake for 35-45 mins until cooked through, well risen and golden. Test in the centre with a skewer to make sure it’s completely cooked – the skewer should come out clean.

Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the paper and leave to cool completely before icing.

Make the frosting by beating the butter and vanilla in your stand mixer until pale, light and creamy (an electric beater or wooden spoon would also work). Gradually beat in the icing sugar until light and fluffy. Lastly, on a slow setting, gently beat in the cream cheese.

Spread the frosting over the top of the tray bake in an even layer. To decorate, add a few baby carrots, chopped at different heights, and sprinkle with crushed nut brittle.

Images: Kim Lightbody