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Carrot Cake Traybake/ Easy Spiced Healthy Carrot Cake

Jayanthy Asokan
Carrot cake Traybake is a delectable cake that is perfect for any occasion and family gatherings. Carrot cake, in particular, is an impressive yet simple recipe that is perfect for a beginner or an experienced baker.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine Britan
Servings 12 servings
Calories 381.8 kcal

Equipment

OTG Oven
Electric Hand Beater
Mixing bowl
Spatula
square tray ( 20.3* 20.3* 7.6 centimetres )

Ingredients
 
 

  • 2 cups all-purpose flour
  • 3 egg
  • 1⅓ cup sugar
  • 1 cup oil ( flavourless oil )
  • 2½ cup carrot ( fresh grated carrot)
  • ½ cup pecans ( toasted and broken into pieces )
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon pumpkin pie spice mix
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 180 °C. In a baking tray, toast pecans for four to five minutes until crisp and golden brown. You can toast on a gas stovetop. Let it cool completely.
    toasted pecans on a baking tray
  • In a wide bowl, add three eggs.
    three eggs in a wide bowl
  • Beat the eggs well. I used an electric hand beater to beat it well until it became frothy. To the egg mixture, add sugar and beat for three to four minutes until the sugar is dissolved.
    beat eggs in an electric beater until frothy. Add sugar to it.
  • Add the oil and vanilla extract and beat for a few seconds to incorporate them into the mixture.
    add oil to the beaten egg sugar mixture.
  • Sieve all the dry ingredients into the wet mixture and beat( I use an electric hand beater) for a few seconds until the dry ingredients incorporate well into the wet ingredients. You can mix with a whisk or spatula, but the dry ingredients have to mix well without any lumps.
    sieve all the dry ingredients to the wet mixture
  • Now it’s time to add the hero ingredients, carrot, and toasted (broken into pieces) pecans, and gently fold with a spatula (no more using an electric beater). (Keep it aside.)
    adding freshly grated carrot and toasted pecans broken into pieces
  • Line and grease a square tray mould ( 20.3* 20.3* 7.6 centimetres) and dust flour twice. Pour the cake batter and tap the tray gently on the kitchen counter to get rid of the air pockets in the cake batter.
  • Preheat the oven to 180°C and bake it for 30 minutes, or until an inserted skewer comes out clean. Remember, every oven behaves differently. So keep an eye on the cake after 25 minutes. When the cake is baked, remove it from the oven and let it cool for 10 minutes. Then demould from the tray and remove the lining parchment paper.
    Baked carrot cake
  • The aroma of freshly baked carrot cake that wafts through the kitchen is sure to be irresistible. Serve it for a weeknight treat or a special occasion, or snack on it with a cup of coffee or milk. It is perfect for breakfast and the kids’ school snack boxes. Honestly, this carrot cake is the perfect way to satisfy your sweet tooth and also impress your loved ones.

Nutrition

Serving: 1servingCalories: 381.8kcalCarbohydrates: 41.4gProtein: 4.2gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 6.5gMonounsaturated Fat: 13.9gTrans Fat: 0.1gCholesterol: 40.9mgSodium: 227.3mgPotassium: 140.3mgFiber: 1.7gSugar: 23.7gVitamin A: 4516.6IUVitamin C: 1.6mgCalcium: 50.6mgIron: 1.4mg
Keyword carrot cake, traybake, carrot cake traybake,carrot
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