Moist, warmly spiced, and topped with a luscious cream cheese frosting—this Mary Berry carrot cake tray bake recipe is a true crowd-pleaser. Perfect for afternoon tea, birthdays, or just an everyday treat, this easy-to-make bake brings together the earthy sweetness of carrots with a rich blend of cinnamon and nutmeg for a perfectly balanced flavor.

What sets this tray bake apart is its simplicity and versatility. Baked in a single sheet, it’s effortless to slice and serve, making it ideal for sharing. The combination of finely grated carrots and a touch of brown sugar ensures a soft, tender crumb, while the creamy frosting adds just the right amount of indulgence. Whether you’re baking for family or friends, this recipe guarantees smiles all around.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12-16 slices
Difficulty Level: Easy
Dietary Suitability: Nut-free (optional)

Ingredients You’ll Need

For the Cake:

200g (1 cup) light brown sugar
200ml (¾ cup) vegetable oil
3 large eggs
250g (2 cups) self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
250g (2 cups) grated carrots
75g (½ cup) raisins (optional)

For the Cream Cheese Frosting:

200g (7 oz) full-fat cream cheese
100g (½ cup) unsalted butter, softened
300g (2½ cups) icing sugar, sifted
1 tsp vanilla extract

Substitutes and Optional Ingredients

Raisins: Swap for chopped walnuts or omit if you prefer a smoother texture.
Vegetable oil: Sunflower oil works just as well.
Self-raising flour: Use plain flour with 1½ tsp baking powder if needed.

Equipment You’ll Need for Carrot Cake Tray Bake

Large mixing bowl
Electric whisk or hand whisk
Baking tray (about 9×13 inches)
Baking parchment
Cooling rack
Offset spatula (for frosting)

How to Make Carrot Cake Tray Bake Step-by-Step

Time needed: 35 minutes

Follow these steps to create the perfect Carrot Cake Tray Bake:

Preheat your oven
Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line a 9×13-inch baking tray with parchment paper.
Mix wet ingredients
In a large bowl, whisk together brown sugar, oil, and eggs until smooth.
Combine dry ingredients
In a separate bowl, sift together the flour, baking powder, cinnamon, and nutmeg.
Incorporate carrots and raisins
Fold in the grated carrots and raisins (if using).
Mix everything together
Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Bake
Pour the batter into the lined baking tray, smooth the top, and bake for 35 minutes or until a skewer inserted in the center comes out clean.
Cool completely
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack.
Make the frosting
Beat the cream cheese and butter until smooth, then gradually add sifted icing sugar and vanilla extract. Mix until light and fluffy.
Frost and serve
Spread the frosting over the cooled cake, slice into squares, and enjoy!

Nutrition Facts & Dietary Info

Each serving of this carrot cake tray bake provides a deliciously balanced mix of flavors and textures. Here’s a rough estimate of the nutritional profile per slice:

Nutrient	Amount (per serving)
Calories	~280 kcal
Carbohydrates	~36g
Protein	~4g
Fat	~14g
Saturated Fat	~5g
Sugar	~22g

Contains gluten and dairy. Can be made nut-free by omitting walnuts.

Why This Recipe Is a Must-Try

Easy and fuss-free. The tray bake method means no layering or decorating—just bake, frost, and serve.
Incredibly moist. Thanks to the oil and carrots, this cake stays soft for days.
Perfect for sharing. Whether for family gatherings or bake sales, this recipe makes enough for everyone.

Pro Tips for Perfect Carrot Cake

Grate the carrots finely. This ensures they blend seamlessly into the batter, keeping the cake moist without stringy bits.
Don’t overmix the batter. Stir until just combined to keep the cake light and fluffy.
Chill the frosting before spreading. This makes it easier to work with and prevents it from melting into the cake.

Fun Variations & Ingredient Swaps

Make it nutty. Add chopped walnuts or pecans for extra crunch.
Try an orange twist. A bit of orange zest in the frosting enhances the flavors beautifully.
Spice it up. Add a pinch of ground ginger or cardamom for extra warmth.

Avoid These Common Mistakes

Skipping the parchment paper. Lining the tray ensures the cake releases easily without breaking.
Overbaking. Check with a skewer at 30 minutes; if it comes out clean, it’s ready.
Using low-fat cream cheese. Full-fat cream cheese ensures a smooth and stable frosting.

How to Store & Serve Carrot Cake Tray Bake

Storing

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
If storing in the fridge, let the cake come to room temperature before serving for the best texture.

Freezing

Freeze the unfrosted cake wrapped in cling film for up to 3 months.
Thaw at room temperature before frosting and serving.

Serving

Best enjoyed at room temperature with a cup of tea or coffee.
For an extra indulgence, serve with a dollop of whipped cream or a sprinkle of chopped walnuts.

Carrot Cake Tray Bake Recipe FAQs

Can I use butter instead of oil?

Yes, but the texture will change slightly. Butter makes a denser cake, while oil keeps it extra moist. If using butter, melt it before mixing.

Can I make this cake gluten-free?

Absolutely! Swap self-raising flour for a gluten-free blend and add 1 teaspoon of xanthan gum for structure.

Why did my cake turn out dry?

Overbaking is the likely culprit. Check your cake a few minutes early, as oven temperatures can vary. Also, ensure you measure ingredients accurately.

Conclusion

This Mary Berry carrot cake tray bake recipe is an easy, delicious, and foolproof dish perfect for any occasion. With its moist, spiced sponge and smooth cream cheese frosting, it’s a bake that never fails to impress. Whether you’re making it for a crowd or just as a treat for yourself, this recipe is a must-try. Give it a go, and you’ll see why it’s a classic!

Mary Berry Carrot Cake Tray Bake Recipe