Carrot Cake Traybake
125 ml oil
120 g light brown sugar
3 eggs
125 g self raising flour
1 tbsp cinnamon
1 tbsp ground ginger
250 g grated carrots
50 g walnuts
Method
1) 
Preheat the oven to 170 degrees Celsius / 350 Fahrenheit/ gas mark 3. Start, by placing all your ingredients (oil, light-brown sugar, eggs, self- raising flour, cinnamon, ginger , carrots, walnuts) and mixing them together until combined. This mixture is not the best looking but is delicious and moist once baked.
2) 
Next, place your carrot cake mixture in your tin and smooth it out. (Use a pallet knife to smooth it out). Then bake for 50 minuities or until a skewer comes out clean. Allow to cool in your tin.
3) 
Once cool, begin making my cream cheese frosting to do this mix together the butter and cream cheese until combined and soft. Finally, fold through your icing sugar with a drop of vanilla. Do not be to concerned if your icing is not thick as this icing firms up in the fridge.
4) 
Once this is done, spread the cream cheese frosting over the top and then go over side to side with my pallet knife to give a pallet effect.
5) 
To top this traybake, use Dr Oetker white chocolate carrots or the zest of an orange and refrigerate overnight to help that icing firm up slightly.