Carrot Cake Tray Bake
Is there anything better than coffee and cake! This Carrot cake recipe is simply delicious, with the cream cheese frosting the ‘the icing on the cake’
- 150g Connacht Gold butter softened
- 150g caster sugar
- 250g grated carrots
- 2 eggs beaten
- 200g plain flour
- 20g ground almonds
- 1tsp ground cinnamon
- 2tsp baking powder
- 50g of chopped almonds
- 50ml of Connacht Gold milk
- For the frosting.
- 250g of cream of cream cheese
- 200g of sieved icing sugar
In a large bowl beat the butter and sugar until pale and fluffy. Crack the two eggs in a jug and whisk with a fork. Slowly beat the eggs in a small amount at a time so the mix doesn’t curdle.
Now fold in the flour, cinnamon, baking powder through a sieve. Add the ground almonds, grated carrots, chopped almonds and fold through. Add in a small amount of the milk to loosen the mixture, you may not need it all.
Grease a 900g loaf tin or a 6inch round tin. Bake for 40-50mins at 160oC and remove to cool.
While baking make the frosting by mixing in a large bowl and keep refrigerated.
Once the cake is cooled top with the frosting and enjoy.
Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.
Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.
Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.