Its that time of the year again!! All things spicy and nutty!
I love this time of the year, and not just the cooking part. The season, the leaves falling off of the trees, all the gorgeous colours, and of course the flavours. Yes! All things spice, from pumpkin lattes, to caramelized apples, to Spiced Carrot & Pecan Tray Bake With Cream Cheese Frosting.
Being Pakistani, we love to use all kinds of different spices in our cooking. I wanted to incorporate that spice into a bake of mine and i thought, what better than a spiced carrot cake. The flavours of ginger, cinnamon, clove and all spice mesh so wonderfully together with carrots and i love the combo!
This recipe has been needing to show on the blog for some time. I have made this many times for family and they have all loved the taste! I personally am a massive fan of carrot cake and a massive fan of cream cheese frosting, so why not add the two together!
Perfectly soft and moist! A perfect texture and density.
Recipe
Soft, moist and dense spiced carrot cake tray bake with pecans, topped in a silky smooth cream cheese frosting, maple syrup sipped pecan and a sprinkle of cinnamon!
Prep Time: 20 minutes
Chill Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 10 minutes
Servings: 16
Author: Zainab
Ingredients:
For the tray bake;
265g plain flour
200g dark brown soft sugar
80g light brown soft sugar
1 tsp baking powder
½ tsp bicarbonate of soda
200ml vegetable oil
4 large eggs
1 orange, zest and juice
¼ ground all spice
½ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
250g carrots, grated
90g pecans, chopped
For the cream cheese frosting;
110g icing sugar
100g slightly unsalted butter, room temperature
250g soft cheese
3 tbsp maple syrup
Pinch of ground cloves
1/4 vanilla bean paste
For the toppings;
16 pecans
2 tablespoons maple syrup
Ground cinnamon
Fresh rosemary
Method:
1. Preheat the oven to 180˚C/355˚F.
2. Line a 13x9 inch tray bake tin with parchment paper and spray with cooking spray. Set aside.
3. In the bowl of your stand mixer with the whisk attachment added, lightly beat together the oil, sugars, eggs and orange zest and juice on a medium-low speed.
Note: You can also use a hand whisk/electric whisk for this step.
4. Next add in the flour, then add the baking powder, bicarbonate of soda, sugar, spices and salt. Mix on a medium-low speed until combined. Mix in the carrots and the chopped pecans.
5. Once everything is combined, pour the mixture into the tin and bake for 25-30 minutes, or until a skewer/toothpick inserted into the middles comes out clean.
6. Once baked, leave the cake to cool in the tin for 5 minutes, then turn out onto a wire cooling rack to cool completely.
7. Whilst the cake is cooling, make the cream cheese frosting. In your stand mixed with the paddle attachment added, beat the butter until pale and smooth.
Note: You can also use a hand whisk/electric whisk for this step.
8. Add the icing sugar, maple syrup, ground cloves, vanilla bean extract and soft cheese and beat again until combined.
9. Once the cake has cooled, using a spatula to spread the icing evenly across the top of the cake. Lightly sprinkle some ground cinnamon on top of the cake. Once the cake is covered, in a separate small bowl add in the maple syrup, pecans and give them a good mix.
10. Slice the cake into 16 even slices, and place one pecan into the middle of each piece with a piece of rosemary stem.
11. Enjoy! 🥕🍰
Notes
You can store the cakes in a airtight container for up to 3 days at room temperature and in the fridge for up to 5 days.
You can always use walnuts or any other nut instead of pecans. I find that pecans give the bets flavour.
You can jazz up the cake by substituting some of the grated carrot with, grated beetroot and grated parsnips also. I have tried this a few times and as well looking beautiful, it tastes great!
I like to use this maple syrup.
I like to use this tray bake tin.
Calories per serving: 373
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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