Carrot and Orange Tray Bake with Orange infused Raisins

Carrot and Orange Tray Bake with Orange infused Raisins – A fluffy moist carrot cake with orange infused raisins and zesty cream cheese frosting!a hand grabbing a piece of carrot tray bake with orange infused raisins and zesty cream cheese frosting

I’m a sucker for carrot cake, and this easy tray bake version is A-M-A-Z-I-N-G!!

It’s fluffy and light and contains a few ingredients to ensure a deliciously moist sponge that won’t dry out in the oven:

  • Raisins infused in orange juice – just leave them to soak for a couple of hours for lovely plump raisins!
  • Vegetable oil (rather than butter) – often butter is added to cakes for extra flavour, but there’s so much flavour in this cake already you don’t need it. Go for vegetable oil for a tender, moist cake.
  • Banana. Ok, a little bit strange in carrot cake, but I saw it in one of Mary Berry’s recipes, tried it and was completely won over. Just one banana is needed, which means you won’t really taste it.

carrot tray bake on a slate board

Spoon piles of creamy frosting on top before slicing it up and serving.

So much easier than making two round cakes, trying to get them even, filling with frosting, then coating in more frosting without it looking like a five-year old has just had a go at plastering (ok yes, we’re talking about me).

I made this recipe using some of the ingredients sent to me by Bearfaced Groceries (thanks guys!) – check them out for deliveries of quality locally sourced (UK) produce, and make sure you use my 20% discount code – NICKYBEAR20 – in the discount coupon code box.

close up of a fluffy moist carrot tray bake with orange infused raisins and zesty cream cheese frosting

So far I’ve received 2 boxes from Bearfaced Groceries. One being the award winning meat box – packed with a great variety of different meats that my carnivore of a husband loved. As well as the Chicken and Cous Cous One-Pot, we’ve also made Chicken fajitas, slow-cooked pork and beef chilli and good old spag bol. I’m looking forward to making a roast dinner on Sunday with the beef topside.

I’ve also had the weekly essential box – which is packed with fruit, veggies, meat and fish plus cheese too! I used the carrots, orange and banana for this carrot cake. We enjoyed my 30-minute salmon with creamy lemon spaghetti last night and my sticky chicken stir fry earlier this week. The kids have been at the rest of the fruit, raiding the fridge hourly whilst they’re on the Easter hols. I even caught Lewis eating one of the giant beef tomatoes with a mischievous smile on his face yesterday.

Oh and yes, that’s his hand in the top photo. He makes a great hand model – providing you can get a good photo within 15 seconds! Once the 16th second struck he decided it was torture to hold cake and not be able to eat it, so I had to oblige and we all took a piece to scoff in front of the tv 🙂

More Cake Ideas

Still hungry for more?  I have got quite a selection of cakes and muffins in my Cakes and Treats Category such as:

Homemade Battenburg < Chris’s favourite!

Apple Crumble Cake

Pineapple Upside Down Cake < This is gluten free too!

Chocolate Almond Bread

Banana Bread with Caramelized Bananas

And loads more…..

The Carrot and Orange Tray Bake with Orange infused Raisins Recipe:

4.58 from 7 votes

Carrot and Orange Tray Bake with Orange infused Raisins

A fluffy moist carrot tray bake with orange infused raisins and zesty cream cheese frosting!
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: British



  • grated zest and juice of 1 large orange
  • 150 g (3/4 cup) raisins
  • 175 g (3/4 cups + 2 tbsp) golden caster or granulated sugar
  • 150 ml (2/3 cup minus 2 tsp) vegetable oil
  • 1 banana mashed
  • 3 large eggs lightly beaten
  • 3 medium carrots peeled and grated
  • 170 g (1 1/2 cups minus 1 tbsp) plain (all-purpose) flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract


  • 280 g (1 1/4 cup minus 1 tbsp) full fat cream cheese
  • 80 g (1/4 cup + 2 tbsp) soft butter very important it's soft to prevent lumps in the frosting
  • 450 g (4 cups minus 2 tsp) confectioners' sugar sifted
  • 1 tsp orange extract optional
  • zest of 1 orange
  • ½ tsp cinnamon
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Place the orange juice and zest in a bowl with the raisins, stir, cover and leave to infuse for 2-3 hours.
    grated zest and juice of 1 large orange, 150 g (3/4 cup) raisins
  • Preheat the oven to 180C/350F (fan). Line an 18cm square cake tin with baking parchment.
  • Place the sugar and oil in a large bowl, mix together then add in the banana. Whisk it all together with a hand whisk until there a no lumps. Add the eggs and stir again to combine.
    175 g (3/4 cups + 2 tbsp) golden caster or granulated sugar, 150 ml (2/3 cup minus 2 tsp) vegetable oil, 1 banana, 3 large eggs
  • Stir in the carrots and infused raisins (including any juice that might be left in the bowl).
    3 medium carrots
  • Mix the together flour, baking powder, bicarbonate of soda and cinnamon. Add to the wet mix along with the vanilla. Stir until just combined, then pour into the prepared baking tin (it will be runny).
    170 g (1 1/2 cups minus 1 tbsp) plain (all-purpose) flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon, 1 tsp vanilla extract
  • Place in the oven and bake for 40- 45 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 5 minutes, before removing and cooling completely on a cooling rack.
  • To make the frosting, whisk together the cream cheese and butter until combined, then add in the confectioners' sugar and orange extract. Whisk together until smooth and creamy. You want a mixture that's thin enough to pour on, but thick enough that it won't just pour off the sides of the cake. If you lift your whisk and the trial remains on top for at least 5 seconds, that should be the right consistency. Add more confectioners' sugar or a drop of water if needed to get it just right.
    280 g (1 1/4 cup minus 1 tbsp) full fat cream cheese, 80 g (1/4 cup + 2 tbsp) soft butter, 450 g (4 cups minus 2 tsp) confectioners' sugar, 1 tsp orange extract
  • Pour or spoon the mixture on top of the cake, then sprinkle on the orange zest and cinnamon.
    zest of 1 orange, 1/2 tsp cinnamon
  • Cut into 16 squares, then serve.


Any leftovers should be covered and stored in the refrigerator. The cake should keep well for 3 days.
Nutritional Information is per serving.


Calories: 417kcal | Carbohydrates: 59g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 188mg | Potassium: 262mg | Fiber: 1g | Sugar: 41g | Vitamin A: 2315IU | Vitamin C: 6.2mg | Calcium: 62mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

If you’ve tried my carrot cake tray bake recipe then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!
You can also follow me on INSTAGRAM, FACEBOOK, PINTEREST, and TWITTERto see what I’m up to in the kitchen, what recipes i’m loving, and of course YOUTUBE to see our latest recipe videos!

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Amy says:

    4 stars
    I made this cake a few years ago and it was delicious so I made it again. I haven’t made it since until today and I just don’t know what I’ve done, but it’d dense and really moist inside. Definitely not fluffy. Really sad because I remember it being so delicious the first time!

  2. Corin says:

    The first time I made this it turned out perfectly. Everyone absolutely loved it but I thought I just got lucky. I’ve since made it four more times and each time it’s been brilliant. Thanks so much Nicky, you’re starting to convince me that I can actually cook 😊 Wishing you and yours a very happy Christmas


    Hi – I’m loving the look of this banana cake receipe – can I use 2 round tins instead of a baking tray?

  4. Clare says:

    3 stars
    I’ve made this four times. Each time the raisins have sunk to the bottom. ( I tossed them in flour. But this makes no difference) oven temperature and ingredient quantity are as recipe. While the cake tastes amazing. It doesn’t present well with the fruit at the bottom.
    Any ideas would be very welcome.

  5. Maria says:

    5 stars
    Such a delicious cake and not overly sweet. Will definitely make this again!

  6. Christie Fountain says:

    5 stars
    This is a great cake which I have made several times, doubling the recipe for when bigger quantities are needed. Can be baked ahead, freezes and cuts well. Thanks!

  7. Rach says:

    Can I use self raising flour or is it plain flour 🤔 I’m in the UK

    1. Chris Corbishley says:

      Hi Rach,

      Yes you can but replace the 2 tsp of baking powder with just 1/4 tsp of baking powder and keep the bicarb of soda in there too.


      Chris & Nicky

      1. Rach says:

        Brilliant thank you 😊

  8. Nancy Keggie says:

    Would it be too much if I also added nuts?

    1. Nicky Corbishley says:

      I think chopped nuts would be a lovely addition!

  9. Melissa rhoades says:

    5 stars
    This is THE most amazing , gorgeous, scrumptious carrot cake ever!! Baked it twice now & everyone has commented.. got an order from the neighbour to bake her one.
    Thank you xx

  10. Lesley says:

    5 stars
    So moist and easy to make. Carrot cake is my absolute favourite so I’m pleased I’ve found a recipe that I can go straight to and know it will pass my taste test!