Name: Carrot cake traybake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 6-12
Cuisine: British
Ingredients: 200g carrots peeled; 175g soft brown sugar; 200g self-raising flour; 1 tsp bicarbonate of soda; 2 tsp cinnamon; zest 1 orange; 2 eggs; 150ml sunflower oil; 50g softened butter; 75g icing sugar; 200g soft cheese; sprinkles (optional)

Frosted carrot squares on plate with pink sweets

200g carrots
peeled
175g soft brown sugar
200g self-raising flour
1 tsp bicarbonate of soda
2 tsp cinnamon
zest 1 orange
2 eggs
150ml sunflower oil

For the icing

50g softened butter
75g icing sugar
200g soft cheese
sprinkles
(optional)

Method

step 1
Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
step 2
Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
step 3
Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
step 4
Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
step 5
To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
step 6
When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.