Carrot cake traybake recipe
 Try our simple carrot cake traybake recipe topped with delicious marmalade and coconut cream cheese icing. It's packed with spices, wholemeal flour and carrots, so it's almost healthy, and the cake, without the icing, is dairy-free. 150ml/¼ pint sunflower oil100g/4oz soft light brown sugar2 eggs, lightly beaten75g/3oz golden syrup175g/6oz wholemeal self-raising flour1 level tsp ground cinnamon½ tsp ground allspice½ tsp ground ginger1 tsp bicarbonate of soda200g/7oz finely grated carrots75g/3oz sultanas25g/1oz desiccated coconut 150ml/¼ pint sunflower oil 100g/4oz soft light brown sugar 2 eggs, lightly beaten 75g/3oz golden syrup 175g/6oz wholemeal self-raising flour 1 level tsp ground cinnamon ½ tsp ground allspice ½ tsp ground ginger 1 tsp bicarbonate of soda 200g/7oz finely grated carrots 75g/3oz sultanas 25g/1oz desiccated coconut 2 tsp fine-cut orange marmalade150g/5oz cream cheese50ml/2fl oz coconut cream40g/1½oz icing sugarfreshly grated or ground nutmeg or ground cinnamon, to finish 2 tsp fine-cut orange marmalade 150g/5oz cream cheese 50ml/2fl oz coconut cream 40g/1½oz icing sugar freshly grated or ground nutmeg or ground cinnamon, to finish Method Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in square baking tin.In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin.Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake.For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in square baking tin. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in square baking tin. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake. While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake. For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away. For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away. Recipe tips If you can't get a hold of wholemeal self-raising flour, you can use plain wholemeal flour and sift in 1½ tsp baking powder. The un-iced cake can be double wrapped in cling film and frozen for up to 3 months. Defrost at room temperature, wrapped, for 3 hours.