Easter Carrot Cake tray bake Cooking

Easter Carrot Cake tray bake

Easter Carrot Cake tray bake



310ml vegetable oil

4 eggs

1 tsp vanilla extract

300g self-raising flour

330g caster sugar

2 tsp bicarbonate of soda

3 tsp ground cinnamon

Pinch of salt

100g sultanas

3 carrots, coarsely grated


Cream cheese icing

115g unsalted butter, softened

225g cream cheese

500g icing sugar

1 tsp vanilla extract

¼ tsp salt

100g mini eggs, bashed into bits



  1. Preheat oven to 180°C/160°C fan/Gas 4. Grease and line a roasting tin with parchment.
  2. Whisk the oil, eggs and vanilla in a jug. Sift the flour into a large bowl. Mix in the sugar, bicarbonate of soda, cinnamon and salt. Then add the oil mixture, sultanas and carrots. Stir to combine. Pour into tin and bake for 45-50 minutes or until a skewer inserted comes out clean. Cool.
  3. Make the icing. Using an electric mixer, beat the butter and the cream cheese until light and fluffy. Gradually sift in the icing sugar, then add vanilla and salt. Continue to beat until well combined.
  4. When the cake is cold, spread the icing over the top evenly and sprinkle with the bashed mini eggs.


‘This super easy carrot cake not only tastes delicious but looks good too! The smashed up chocolate eggs are a perfect way to use up any excess and add a seasonal twist. Enjoy!’
- Prue Leith