There is nothing quite as satisfying as a moist carrot cake traybake that’s easy to slice and even easier to share. This simple sheet pan carrot cake uses buttermilk instead of vegetable oil, is incredibly soft, and is packed with warm spices, plump mixed fruits and crunchy nuts.
If you’ve been looking for a reliable carrot cake recipe for a crowd that doesn’t require fussy cream cheese layering, this recipe is the answer.
I was inspired to make this recipe using the same recipe ingredients as these Carrot Cake Muffins. Traybakes are easier to slice and transport than a round multi-layered cake, and are ideal when baking for a crowd or bake sales.
Ingredients and Possible Substitutions
This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below.
Ingredients
Self Raising Flour - This contains a raising agent. If using plain or all purpose flour you will need additional baking powder.
Baking powder - Increase to 2 level teaspoons if using plain flour.
Ground cinnamon
Ground ginger
Ground mixed spice
Soft light brown sugar - Castor sugar is fine, but brown sugar gives cakes a slight nutty flavour and golden colour.
Chopped Mixed Nuts - This can consist of chopped walnuts, pecans, hazelnuts, etc.
Mixed dried fruit - consisting of currants, raisins, and sultanas
Grated carrot - approx 6 medium sized, 250g unpeeled and ungrated
Butter - unsalted and melted
Medium egg - Organic and free range if possible.
Buttermilk or plain Yogurt
Milk - full fat or semi skimmed
Vanilla extract - Or vanilla paste.
Instructions
Follow these instructions to make an easy carrot cake traybake for beginners.
Preheat the oven to 170 deg (Fan assisted)
Step 1: Grease and line a traybake tin size 8 inches by 10 inches, with baking parchment.
Step 2: In a large bowl, place all the dry ingredients: flour, baking powder, spices, and sugar and mix well.
Step 3: Add the grated carrots, chopped nuts and dried fruit and mix well.
Step 4: In a separate jug, mix together the melted butter, egg, buttermilk, milk and vanilla extract. Then make a well in the centre of the dry ingredients and add to the carrot mixture. Mix until well combined.
Step 5: Pour the mixture into the prepared traybake tin and spread the batter evenly.
Step 6: Bake in the centre of the oven for 35 minutes or until baked. Test the centre of the traybake with a cake skewer until it comes out clean. Take it out of the oven and leave it to cool.
Note: If you don’t have a cake skewer, the cake is ready when the edges begin to shrink away slightly from the sides of the tin and the top springs back when lightly pressed.
To Serve
You could top the carrot cake with drizzled icing and chopped nuts, using my recipe for Carrot Cake Muffins. For a healthier option, serve with Greek yoghurt drizzled with honey and a few chopped nuts. The tanginess of the yoghurt perfectly balances the warm spices without the need for a heavy, sugary cream cheese layer.
Storage
Room temperature - Cut into slices and store in an airtight container.
Freeze - This traybake freezes beautifully. I sliced mine into individual portions and wrapped them individually in baking parchment before placing them in a suitable container and returning them to the freezer.
Tips and FAQ
About volume. If you only have a larger 9 x 13 inch tin, the cake will be thinner and will bake quicker (check it at 25–30 minutes). If using a smaller tin, it will be deeper and require an extra 5–10 minutes.
What size tin is best for a carrot cake traybake?
For this recipe, an 8 inch x 10 inch brownie style traybake tin is ideal. Using a tin that is too small will result in a cake that is too thick and may remain raw in the middle, and will need longer baking time, while a tin that is too large will produce an over-baked thin, dry-textured sponge.
Can I make this carrot cake traybake in advance?
Yes, you can make this easy carrot cake traybake a few days before it’s needed, keep it in an airtight container in a cool place, and it will often taste better.
How should I store carrot cake with cream cheese frosting?
If you choose to make this carrot cake traybake with a cream cheese frosting, any leftover slices need to be kept in the fridge due to the dairy ingredients in the frosting. Remove from the fridge and leave for a few minutes before serving.