Carrot and Orange Tray Bake with Orange infused Raisins
Carrot and Orange Tray Bake with Orange infused Raisins – a light, moist carrot cake with plump orange-infused raisins and zesty cream cheese frosting.
I’m a sucker for carrot cake, and this tray-bake version is simple to make and absolutely delicious. It’s fluffy, moist and packed with flavour thanks to a few key steps and ingredients that keep the sponge tender and never dry.
What makes it so good:
- Raisins soaked in orange juice and zest — let them infuse for a couple of hours so they plump up and add concentrated orange flavour.
- Vegetable oil replaces butter to keep the cake tender and moist without overpowering the other flavours.
- A single mashed banana adds natural moisture and a softer crumb without making the cake taste of banana.
Spoon or pour piles of creamy frosting over the cooled tray bake, then slice into squares to serve — much quicker and easier than assembling and frosting layered round cakes.
More Cake Ideas
If you want more bakes, check the Cakes and Treats category for recipes such as:
Homemade Battenburg < Chris’s favourite!
Apple Crumble Cake
Pineapple Upside Down Cake < this one is gluten-free too
Chocolate Almond Bread
Banana Bread with Caramelized Bananas
The Carrot and Orange Tray Bake with Orange infused Raisins Recipe:
Carrot and Orange Tray Bake with Orange infused Raisins
Ingredients
Cake:
- grated zest and juice of 1 large orange
- 150 g (3/4 cup) raisins
- 175 g (3/4 cup + 2 tbsp) golden caster or granulated sugar
- 150 ml (2/3 cup minus 2 tsp) vegetable oil
- 1 banana, mashed
- 3 large eggs, lightly beaten
- 3 medium carrots, peeled and grated
- 170 g (1 1/2 cups minus 1 tbsp) plain (all-purpose) flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Frosting:
- 280 g (1 1/4 cup minus 1 tbsp) full-fat cream cheese
- 80 g (1/4 cup + 2 tbsp) soft butter (very important it’s soft to prevent lumps)
- 450 g (4 cups minus 2 tsp) confectioners’ sugar, sifted
- 1 tsp orange extract (optional)
- zest of 1 orange
- 1/2 tsp cinnamon
Instructions
- Place the grated orange zest and juice in a bowl with the raisins, stir, cover and leave to infuse for 2–3 hours so the raisins plump up.
- Preheat the oven to 180°C/350°F (fan). Line an 18cm square cake tin with baking parchment.
- In a large bowl, mix the sugar and vegetable oil, then add the mashed banana. Whisk until smooth with no lumps, then add the eggs and stir to combine.
- Stir in the grated carrots and the orange-infused raisins, including any remaining juice from the bowl.
- Combine flour, baking powder, bicarbonate of soda and cinnamon in a separate bowl. Add the dry ingredients and the vanilla to the wet mixture and stir until just combined — the batter will be quite runny. Pour into the prepared tin.
- Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes, then remove and cool completely on a wire rack.
- For the frosting, beat the cream cheese and soft butter until smooth. Gradually add the sifted confectioners’ sugar and orange extract (if using), whisking to a thick but pourable consistency. The frosting should sit on the whisk for a few seconds when lifted; add more sugar or a drop of water to adjust.
- Pour or spoon the frosting over the cooled cake and sprinkle with orange zest and a little cinnamon. Cut into 16 squares and serve.
Notes
Store any leftovers covered in the refrigerator; the cake keeps well for up to 3 days.
Nutritional information is per serving and approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
If you try this carrot and orange tray bake, please rate the recipe and leave a comment — I love hearing how it turned out and any tweaks you made.
Some links mentioned in the original post may be affiliate links. The nutritional information is approximate and can vary depending on ingredients and portion sizes.