Readers, how are you all managing? It's a crazy time we're living in, is it
not?
I hope you're all doing your bit to stay safe just now. I've
been spending a lot of time in my kitchen recently, trying out new
recipes. My traybakes are always well
received, so I've been working on a new one.
This is a carrot cake traybake that's (a little) healthier
as this carrot cake is made with a simple frosting, rather than a cream cheese
one, which helps keep the calories down.
The sunflower oil also replaces butter, which I think makes it marginally
better.
This is a super easy carrot cake traybake recipe which I
pulled together in about half an hour the other night. I'm sorry I took so few
photos of the process - you'll just need to trust me here!
Anyway, let me know if you give this carrot cake traybake a
go during lockdown (or beyond).
Stay safe out there!
Carrot Cake Traybake Slices
Ingredients
1.5 cups SR Flour1 cup golden caster sugar
1/2 cup sunflower oil
3 mediums eggs
Splash vanilla essence
1/2 tsp mixed spice
1/2 tsp ginger
1 large grated carrot.
Splash milk to loosen.
Icing sugar and water for topping
Method
- Heat oven to 160c fan
- Grease and line a 8x8in brownie pan
- Grate carrot into bowl.
- Add oil and 3 eggs and vanilla. Mix.
- Add golden caster sugar, mix
- Sift in flower and mix. Mix will be quite thick so add a little milk to loosen.
- Pour mix into prepared tin and bake for around 30 mins or until a skewer comes out clean.
- Turn out onto wire rack and cool.
- Once cold, spread a thick icing sugar and water paste on top and allow to set.
- Once set, trim edges then cut into slices. Mix should make around 10 slices or 20 pieces if slices are halved.
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