RECIPE

Carrot Cake Traybake

Name: Carrot Cake Traybake
Prep time: 1 h 30 min
Yield: 20
Ingredients: A 13 × 9 inch (33 × 23 cm) traybake tin; Baking paper; Mixing bowls; A spatula; A mixing spoon; A pallet knife; 350g light brown sugar; 250 ml sunflower oil; 4 large eggs; 2 tsp vanilla extract; 250g self-raising flour; 1 tsp bicarbonate of soda; 2 tsp ground cinnamon; 2 tsp mixed baking spice; 300g carrots.. peeled and finely grated; 60g walnuts.. chopped; 100g Milkybar® Giant Buttons; 100g buttery baking spread.. cold and cubed; 150g low fat cream cheese.. cold; 1 tsp vanilla extract; 20g walnuts.. finely chopped

Hippity-hop your way into the kitchen and try our carrot cake traybake

22 December, 2025

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If the scent of warm baking spices floating through your kitchen is your idea of a good time, then you’re going to love our carrot cake traybake. It’s soft, spicy, sweet and creamy, and the best part is that it’s a one-tray wonder. No fancy equipment is needed and no PHD in icing is required. So, let’s hop in and see why the humble carrot cake is such an icon.

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What Makes This Recipe Special

Carrot cake with its sassy spice and signature cream cheese icing is a teatime classic. Our carrot cake traybake ups the main character energy even more with a Milkybar®-infused icing. Think soft, moist cake that hums with warm spices, topped with creamy white chocolate sweetness to balance the zing of cream cheese. Did we mention it’s also a breeze to make? No finicky layers, no trimming wonky cakes, just traybake bliss that's perfect for sharing.

Decoration Ideas for Carrot Cake Traybake

We’ve kept things simple but that doesn't mean that you can’t be a little extra with your decorations. Curls of shaved chocolate such as Yorkie® or Milkybar® for a colour contrast work brilliantly. Orange and green sprinkles tie in with the carrot theme, but why not go rouge and let the rainbow-coloured sprinkles fall? Toasted coconut adds texture and flavour – or you could be controversial and top it with chewy raisins! If you are feeling fancy, dot the top of the cake with small pipettes of icing using a star nozzle.

Serving Suggestions and Occasions

With twenty pieces of our carrot cake traybake, you’ll have plenty to share with family and friends. Serve it for tea, parties, dessert or just as a treat! We recommend pairing it with a warm pot of citrusy Earl Grey tea or a mug of chai to sing with the baking spices.

Want to pre-portion? Our carrot cake cupcakes might suit you better. Or for an easy traybake with a berry twist, check out our Milkybar® and Raspberry tray bake squares.

Storage Instructions

Store your carrot cake in an airtight container at room temperature for up to three days. For longer storage, pop it into the fridge for up to a week. To freeze, place the un-iced cake into an airtight container and freeze for up to three months. To defrost, simply leave the container in the fridge overnight, then ice in the morning.

You will need

A 13 × 9 inch (33 × 23 cm) traybake tin
Baking paper
Mixing bowls
A spatula
A mixing spoon
A pallet knife

For the carrot cake

350g light brown sugar
250 ml sunflower oil
4 large eggs
2 tsp vanilla extract
250g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
2 tsp mixed baking spice
300g carrots, peeled and finely grated
60g walnuts, chopped

For the icing and decoration

100g Milkybar® Giant Buttons
100g buttery baking spread, cold and cubed
150g low fat cream cheese, cold
1 tsp vanilla extract
20g walnuts, finely chopped

8445290750716-milkybar-giant-buttons-white-chocolate-sharing-bag-176g-mobile

Milkybar Giant Buttons White Chocolate Large Sharing Bag 176g

Each piece (1/20) typically contains:

Energy 1400kJ 336Kcal 17%
Fat 21.3g 30%
Saturates 4.6g 23%
Sugars 21.4g 24%
Salt 0.42g 7%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1713kJ/411kcal

Method

For the carrot cake

Preheat the oven to 180°C/160°fan/gas mark 4. Grease and line a 13 × 9 inch (33 × 23 cm) traybake tin with baking paper.
In a large bowl, whisk together the brown sugar, oil, eggs and vanilla until combined and glossy.
Sift in the flour, bicarbonate of soda, cinnamon and mixed baking spice. Fold together gently until just combined and no dry flour remains.
Stir through the grated carrots and walnuts until evenly distributed.
Pour the mixture into the prepared tray and level the surface.
Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tin for 15 minutes then transfer to a rack to cool completely before icing.

For the icing

Pop the Milkybar® Giant Buttons into a microwave safe bowl and blitz on high for 20-30 second bursts. Stir with a spatula in between bursts until melted and smooth. Set aside to cool to room temperature.
In a mixing bowl, whisk the cold baking spread until it softens and becomes fluffy.
Add the cream cheese and vanilla and whisk until just combined.
Add the cooled Milkybar® and mix briefly until smooth.
Tip all the icing onto the centre of the cake and use the pallet knife to work it to the edges. Top with the chopped walnuts and slice into twenty pieces and serve.

Top Tips

Carrots will help keep your cake moist, but no amount will save an overbaked cake! Make sure your oven is preheated to the correct temperature and use a cake tester or wooden skewer to test the cake. As soon as it comes out clean, your cake is done. Always cool the cake completely before icing to avoid any cream cheese waterfalls.