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Carrot cake tray bake recipe
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Crowd-pleasing carrot cake topped with candied nuts and vegetables to serve 18 guests.
Ingredients:
  • 450g (3 cups) self-raising flour
  • 300g (1 1/2 cups, firmly packed) brown sugar
  • 5.00 gm ground cinnamon
  • 2.50 gm mixed spice
  • 240g (3 cups) carrots, coarsely grated, plus 3 small peeled carrots, extra, peeled into ribbons
  • 4 eggs, lightly whisked
  • 375ml (1 1/2 cups) vegetable oil
  • 215g (1 cup) caster sugar
  • 90g (2/3 cup) pecans
  • 375g cream cheese, at room temperature
  • 150g (1 cup) pure icing sugar, sifted
Instructions:
  • Preheat your oven to 180C/160C fan forced. Prepare a 5cm-deep, 20 x 30cm slice pan by greasing it and lining the base and sides with baking paper.
  • In a large bowl, mix flour, brown sugar, cinnamon, and mixed spice. Add carrot, egg, and oil. Stir well. Transfer mixture into the prepared pan. Bake for 40-45 minutes or until a skewer comes out clean from the center. Allow it to sit for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
  • Preheat the oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Combine caster sugar and 250ml (1 cup) water in a saucepan over medium heat until the sugar dissolves. Bring to a boil over high heat, then add the extra carrot. Simmer over medium-low heat for 5-7 minutes until the carrot ribbons are just tender. Transfer the carrot ribbons to one tray using a slotted spoon or tongs. Coat pecans in the syrup mixture and place them on the other tray. Bake carrot ribbons for 10-15 minutes until translucent yet firm, adding the pecans in the last 7 minutes. Let both trays cool and gently separate the carrot ribbons before serving.
  • - Place the cream cheese in a bowl and chop it into smaller pieces. - Add the icing sugar to the bowl. - Use electric beaters to whip until the mixture is pale and creamy. - Spread the cream cheese mixture over the cooled carrot cake. - Top with carrot ribbons and candied pecans before serving.

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