Waitrose and Partners
Martha's Carrot cake traybake

Martha's Carrot cake traybake

4.5 out of 5 stars(2) Rate this recipe
  • Serves15
  • CourseDessert
  • Prepare25 mins
  • Cook40 mins
  • Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 150g soft dark brown sugar
  • 150g golden caster sugar
  • 300ml sunflower oil
  • 3 Waitrose British Blacktail Free Range Medium Eggs
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 300g carrots, grated
  • 100g walnuts, chopped

For the topping

  • 100g full fat cream cheese
  • 30g unsalted butter, softened
  • 200g icing sugar
  • 100g chopped walnuts
  • 100g caster sugar


  1. Preheat the oven to 170°C, gas mark 3. Line a 23cm x 33cm tray with baking parchment.

  2. In a large bowl, whisk the sugars, oil and eggs together until smooth. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt, and continue to beat until well mixed.

  3. Stir in the grated carrots and chopped walnuts until they are evenly dispersed. Pour into the lined tin and bake for 35-40 minutes or until golden brown and a skewer inserted comes out clean. Allow to cool in the tin for 20 minutes, then cool fully on a wire rack before icing.

  4. To make the icing, use an electric whisk to blend the cream cheese and butter together. Add the icing sugar in a few separate additions until it is all combined, then whisk on high speed for 5 minutes until the mixture is thick, pale and light.

  5. For the brittle, arrange the walnuts on a baking tray lined with baking parchment and place the caster sugar in a saucepan with 2 tbsp of water. Simmer over a medium heat until the sugar has dissolved, then turn the heat up and boil until it turns a dark amber colour. Carefully pour the hot caramel over the nuts and leave to cool completely before breaking up and blitzing in a food processor to create chunks of brittle.

  6. Spread the icing over the cooled cake and sprinkle the brittle over the top before slicing into squares.


Typical values per serving when made using specific products in recipe


2,311kJ/ 553kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (4.5/5)

4.5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars