Carrot cake traybake is one of our favourite springtime bakes to make. The ricotta frosting is a deliciously light and tangy twist on the classic cream cheese topping. Thyme might sound unusual here but the subtle herbal flavour works perfectly with the warming spices and orange flavour in the cake.
Carrot cake traybake is one of our favourite springtime bakes to make. The ricotta frosting is a deliciously light and tangy twist on the classic cream cheese topping.
Thyme might sound unusual here but the subtle herbal flavour works perfectly with the warming spices and orange flavour in the cake.If you want to freeze your carrot cake ahead of time, you're better off leaving the sponge un-iced and completely cooled before wrapping it in clingfilm and freezing for up to six months. For the frosting, you can spoon it into a container and freeze for up to six months.
To defrost both parts, remove from the freezer and place in the fridge for 8-12 hours. Then, ice your cake and decorate with fresh thyme leaves and orange zest.You can decorate your carrot cake however you wish. We like the pretty effect of fresh thyme leaves and orange zest, but you could use a pinch of ground cinnamon, carrot decorations or nothing at all if you like.Preheat your oven to 180 ºC mark 4. Grease and line a 20cm x 30cm x 5cm deep baking tin.