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
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  • 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!
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  1. Megan says:

    Hi, I made this and it was going really well, I put it in the oven and after 40 minutes I checked on it, however it really wasn’t cooked in the middle at all. I ended up leaving it in for about 1.5 hours and still the middle wasn’t cooked. I have no idea what I’ve done wrong as I know I followed the recipe exactly… any help would be much appreciated.

    Thank you, Meg.

    1. Chris Corbishley says:

      Hi Meg,

      Thats a strange one. The main thing could be the oven temp. Did you definitely use 180C or 350F ? Or do you find that you oven runs a bit cooler, there can be quite a variation in some ovens?

      The only other thing i can think of is the baking tin. If you used a smaller one than the 18cm one i suggested then that could also impact the cooking time.


      Chris & Nicky

      1. Meg says:

        Hiya, thank you for your reply, yes I definitely used 180C and the right tin… it’s very strange. I’m going to give it another go today and hope for the best 🤞🏻
        Thank you

      2. Chris Corbishley says:

        OK fingers crossed for you, let us know how you get on.



  2. Saboi says:

    Ommited the raisins and used Hazel nuts, Walnuts and Sunflower seeds instead. Will see how it turns out.
    Thanks for the recipe, looks good.

  3. Christine says:

    5 stars
    Made these for a group coffee morning, appreciated by all those in attendance.

  4. Morgan says:

    Hi this recipe sounds amazing. Just wondering whether you can leave out the raisins or would they need to be substituted? X

    1. Chris Corbishley says:

      Hi Morgan,

      You could substitute them for dried cranberries would work. If you do try it please let us know how you get on.


      Chris & Nicky

  5. Andrea Cummings says:

    This is disappointing. The cake tin is far too small for the amount of mixture, and the frosting: the quantitie would cover 3 cakes thus size, haven’t tasted it yet so hop e it tastes good .

  6. nadiashealthykitchen says:

    I’m a sucker for carrot cake too 😀 Looks so delicious and that frosting makes it even more indulgent! Yum!

    1. Nicky Corbishley says:

      Thanks Nadia 🙂

  7. Saz says:

    hey Nicky !
    temptation again ! Can i trade oil for butter ?
    everytime i make a cake with oil i feel like it taste like fry-up. maybe i’m not using the right one though. maybe i should go for nuts oil ?
    anywho amazing receipe as always 🙂 . thank you

    1. Nicky Corbishley says:

      ha ha it can taste that way if you go too far with the oil. Coconut oil is a great swap, or you could go for any flavour-free oil. Failing that, just-melted butter would be good too 🙂

  8. littlesunnykitchen says:

    This recipe sounds perfect! I love carrot orange combination, and I’m also a huge fan of raisins and love how you infused the raisins with orange!

    1. Nicky Corbishley says:

      Thanks 🙂 The infused raisins are fab, I could just eat them by themselves!!

  9. Sharon Smit says:

    Could you leave out the banana or substitute it. I’m allergic to them but this cake sounds amazing

    1. Nicky Corbishley says:

      Hi Sharon, Yes, you should be able to leave out the banana without having to substitute. It will be a little less moist, but not too much – the infused raisins help with the moisture level too.

      1. Sharon Smit says:

        Thanks Nick. I substituted a couple of tablespoons of applesauce for the banana & it came out beautifully.
        Great recipe. So glad I found yr blog x

      2. Nicky Corbishley says:

        Thanks for looping back Sharon, so glad you like it 🙂

  10. Thalia says:

    Love this tray baked! And that fluffy cream cheese frosting looks so delicious. Love it.

    1. Nicky Corbishley says:

      Thanks Thalia – I ended up sending it into work with Chris. Far too tempting left at home!!