Carrot cake has been a beloved tea time treat for many years - with the first recipe appearing in the Middle Ages, it became popular again during WW2 when carrots were used to replace sugar, which was extremely expensive at the time.This is a great way to include some vegetables into a delicious sweet treat for your children, and this recipe uses only a small amount of oil in place of butter, as well as using honey and banana rather than refined sugar. This carrot traybake is quicker and easier than making individual cupcakes or muffins, and it is much easier to decorate, slice and store than a traditional cake.Tray Bake Carrot Cake RecipeUnlike other carrot cake traybake recipes, this one is suitable for vegetarians, it is naturally dairy-free (apart from the cream cheese frosting) and totally nut-free. Refined sugar has been replaced with honey and banana, and you could easily swap the flour for a gluten-free version. Total time for prep and cooking is 1 hour (30 mins prep, 30 mins in the oven).Ingredients:2 large eggs, beaten85g clear honey50ml vegetable oil (or any other tasteless oil)1 banana, mashed100g plain flour50g wholemeal flour2 tsp baking powder1 tbsp ground cinnamon2 large carrots, grated80g sultanas2 tsp lemon juice1 tsp vanilla extractPinch of saltFor the cream cheese frosting:200g soft cheese or quark2 tbsp icing sugar (or clear honey, to taste)1 lemon rind, gratedMethod:Preheat the oven to 180c (fan) and line a baking tin with baking paper (roughly 30 x 20 cm)Beat together the eggs, honey, oil and banana in a large bowlIn another bowl, combine the plain and wholemeal flours along with the cinnamon and baking powder, then fold the dry ingredients into the wet mixNext, stir in the carrots, sultanas, lemon juice, salt and vanilla extract and mix wellTransfer into the baking tin, smoothing the mixture down so that the top is flatBake for around 25 - 30 minutes. Insert a skewer into the middle of the cake to make sure that it comes out clean.Cool in the tin for 5 - 10 minutes, then transfer onto a wire rack to completely coolThe traybake must be totally cool before applying the icing, which is made by beating the three ingredients together, making a smooth, sweet topping.Smooth the icing over the carrot traybake, then place in the fridge for 1-2 hoursTo serve, simply cut into pieces and enjoy.The carrot cake tray bake will last around 4-5 days, kept in an airtight container in the fridge. Any leftovers can be stored in the freezer - simply cut into individually wrapped slices, then freeze for up to 3 months. To defrost, simply let the cake thaw out overnight in the fridge.Substitutes and AlternativesYou can use self-raising flour 1:1 for the plain flour in this recipe - just remember not to add the baking powder.For a healthy, dairy-free version of the frosting, whisk the solidified layer from a tin of full-fat coconut milk (that has been chilled overnight) until it is light and fluffy. Then whisk in 60g coconut yoghurt, 56g melted coconut oil, 1/2 teaspoon vanilla extract and 3 tablespoons maple syrup, before chilling for 4 hours in the fridge. The frosting is ready to be spread onto the cake - which should be kept in the fridge in order to stop the frosting from melting.
Carrot cake has been a beloved tea time treat for many years - with the first recipe appearing in the Middle Ages, it became popular again during WW2 when carrots were used to replace sugar, which was extremely expensive at the time.
