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    Home > Cakes, Desserts & Treats

    Carrot and Orange Tray Bake with Orange infused Raisins

    Published: Apr 7, 2016 · Modified: Mar 8, 2021 by Nicky Corbishley

    Go to Recipe Print Recipe

    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:

    Carrot and Orange Tray Bake with Orange infused Raisins

    By: Nicky Corbishley
    A fluffy moist carrot tray bake with orange infused raisins and zesty cream cheese frosting!
    4.67 from 6 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine British
    Servings 16 pieces
    Calories 417 kcal

    Ingredients
     

    Cake:

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

    Frosting:

    • 280 g full fat cream cheese
    • 80 g soft butter (very important it's soft to prevent lumps in the frosting)
    • 450 g confectioners' sugar, sifted
    • 1 tsp orange extract - optional
    • Zest of 1 orange
    • ½ tsp cinnamon

    INSTRUCTIONS
     

    • Place the orange juice and zest in a bowl with the raisins, stir, cover and leave to infuse for 2-3 hours.
    • Preheat the oven to 180C/350f. 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.
    • Stir in the carrots and infused raisins (including any juice that might be left in the bowl).
    • 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).
    • 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.
    • Pour or spoon the mixture on top of the cake, then sprinkle on the orange zest and cinnamon.
    • Cut into 16 squares, then serve.

    ✎ Notes

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

    Nutrition

    Calories: 417kcalCarbohydrates: 59gProtein: 3gFat: 19gSaturated Fat: 13gCholesterol: 58mgSodium: 188mgPotassium: 262mgFiber: 1gSugar: 41gVitamin A: 2315IUVitamin C: 6.2mgCalcium: 62mgIron: 1.1mg
    Keywords Any Time Of the year
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    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.

    Hi I’m Nicky

    I love to cook and 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.

    Read More
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    Reader Interactions

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    1. Corin says

      December 24, 2022 at 7:15 am

      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

      Reply
    2. MME JOANNA HINDS says

      September 22, 2022 at 7:37 am

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

      Reply
    3. Clare says

      May 20, 2021 at 8:10 pm

      3 stars
      Hi
      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.
      Clare

      Reply
    4. Maria says

      April 04, 2021 at 9:56 am

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

      Reply
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    I love to cook and 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.

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