Carrot cakes are always a hit during the Easter season or any other time too especially during this early springtime. And if it is baked with some walnuts in it, it is always a win-win situation. Do you fancy a nice carrot and walnut traybake? Then, you must definitely try this super moist recipe.
The moisture in this carrot and walnut traybake is worth talking about. It mainly comes from the moisture of the dark brown sugar, vegetable oil and even the natural walnut oil which oozes out of the walnuts as it bakes.
Another good thing about a nice moist carrot cake is the various spices added to it which gives it a very unique flavour.
If you’d like some more cake recipes then do not forget to check out the ones listed below:
Let’s dive into this recipe:
Carrot and Walnut Traybake
- 1 traybake tin measuring 27x17x5cm or you could also use a cake tin instead
FOR THE CAKE/SPONGE
- 225 gms Self-raising flour
- 1 tsp Baking powder
- 1½ tsp Cinnamon powder
- ¼ tsp Freshly grated nutmeg or nutmeg powder
- ½ tsp mixed spice if not available use cardamom powder
- ½ tsp ginger powder
- Pinch of salt
- 75 gms Walnuts roughly chopped
- 140 gms Dark brown muscovado sugar
- 65 gms Caster sugar
- ½ nos Zest of lemon/lime
- 3 nos Large Eggs or 4 medium sized
- 150 ml Unflavoured Vegetable oil or 150gms melted unsalted butter
- 350 gms Carrot grated
FOR THE FROSTING/TOPPING
- 10 gms Walnuts crushed to be sprinkled on top
- 100 gms Leftover, hardened plain fondant cut into small bits and slightly melted
- 4 tbsp Bailey's Irish Cream
- Preheat the oven for few mins at 180°C/gas 4/350°F.
- Sift all the dry ingredients in a big bowl. Add the roughly chopped walnuts and mix slightly with the flour mixture and set aside.
- In another bowl whisk together the oil or butter which ever you prefer for this recipe with the eggs. Add the sugar and zest of the lemon.
- Add the wet ingredients to the dry ingredients little at a time. Use the fold and cut method to incorporate both together.
- Finally add in the grated carrot.
- Prepare the baking tray by lining the bottom with baking/butter paper.
- Transfer the ready batter to the tray and level it well.
- Bake for 40 mins or until a skewer inserted in the middle of the cake comes out clean.
- Let it cool well by overturning it onto a cooling rack and discard the baking paper. Once cooled down transfer it back to the tin.
- For the frosting, cut the fondant into small pieces and microwave it for 2-3 mins.
- Once slightly cooled down add the Irish cream and stir well.
- Pour this mixture on top of the cake and evenly spread it.
- Sprinkle over some crushed walnuts, cut into 20 equal pieces and serve.
- You can use pistachio, pecan nuts, hazelnuts, etc. instead of walnuts.
- The vegetable oil can be replaced by any unsalted butter which has to be melted before using.
- Add whatever frosting on top you prefer.
- You can use plain flour instead of self-raising flour but do not forget to add half a tsp more of baking powder and half a tsp of baking soda to it.
- I used cardamom powder for this recipe instead of mixed spice, but mixed spice would be a better option.
- This recipe can also be used to make small cupcakes.
- You can also add just 200gms of Light brown sugar instead for this recipe.
If you get to baking this traybake then do not forget to tag me on Instagram using the hashtag #deliciouscravingsatvaniaskitchen.
I hope ya’ll had an amazing Easter weekend too!
Stay home, Stay Safe! Until next time! Ciao!
JOIN THE FAMILY NOW!!