Healthy carrot cake traybake is so easy to make. It’s deliciously moist, naturally sweetened and a perfect recipe for sharing with friends and family!
This delicious healthy carrot cake traybake recipe is made without any butter and only uses the very minimal amount of oil.
Using oil instead of butter means you’ll get a lighter moist sponge.
Instead of using any sugar I’ve also used honey and a banana as natural sweeteners.
So that means each slice of this carrot cake is only 212 calories.
It’s easy to make using as few dishes as possible so there’s less washing up!
You’ll love the delicious aromas of cinnamon as this cake bakes in your oven.
There’s 12 tasty slices from this carrot cake traybake which means there’s plenty to go round should you be entertaining.
This version of carrot cake is much easier to make rather than individual cakes or muffins.
You just spread the cream cheese frosting over the top of the sponge. You don’t have to spend time decorating each cake individually!
As for the taste of this carrot cake?
Well its got a delicious naturally sweetened fruity taste.
Then it’s topped off with a light lemony gooey soft cream cheese frosting just bursting with flavour.
There’s just something about the sweetness of the cinnamon spice, carrots and sultanas with the cream cheese that works so well together!
I think you’re going to love this!
Where Is Carrot Cake From?
It’s pretty impossible to be absolutely certain of where carrot cake is from.
The earliest recipe relating to a sort of carrot cake is of English origin and was published in 1591.
Then there is a french “Gâteau de Carottes” recipe dating from 1814 from Antoine Beauvilliers the former chef to Louis XVI. This recipe was then translated directly into English and published as “Carrot Cakes” in 1824.
There is also a 19th-century recipe from Switzerland whereby it is stated that carrot cake was one of the most popular cakes for the celebration of childrens birthdays!
Whatever the origin it is most likely that the popularity of the carrot cake was revived in Britain because of rationing during the Second World War. Where carrots were used as a substitute for sugar.
Your Questions About This Healthy Carrot Cake Traybake Answered
- Is carrot cake vegetarian? – Yes this version is vegetarian.
- Which oil is best for carrot cake? – I use vegetable oil. Use a similar oil with a neutral smell and taste that won’t taint the recipe.
- How long does carrot cake last? – It will last 4 – 5 days if kept in a sealed container in the fridge.
- Can carrot cake be frozen? – Yes, after cutting it into slices freeze them on a baking tray then remove and wrap them individually.
- How long does it take to defrost? – Remove the cake from the feezer to the fridge to thaw overnight or take out and defrost for at least 2 hours on your kitchen worktop.
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Other Popular Traybake Recipes You Might Also Like
- Chocolate peanut butter tray bake is a fantastic recipe to serve up at parties or as a special treat. The sponge cake is baked, covered in delicious peanut butter and then smothered in smooth milk chocolate.
- This low fat orange and apricot tray bake makes for a healthier bake to go with your morning or afternoon cuppa. Plus it’s only 246 calories per slice.
- Coffee walnut cake is for the lovers of coffee, walnuts and cake. It’s a low fat coffee cake and it’s low in calories too. Perfect for cake lovers who are calorie and fat conscious!
Healthy Carrot Cake Traybake Recipe
Some traditional carrot cake recipes have nuts in them. If you wanted to you could decorate the cream cheese frosting with some chopped alsorted nuts, like pecans or walnuts.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Healthy Carrot Cake Traybake
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- 2 large eggs beaten
- 85 g honey
- 50 ml vegetable oil
- 1 banana mashed
- 100 g plain flour
- 50 g wholemeal flour
- 2 tsp baking powder
- 1 tbsp cinnamon
- 2 large carrots grated
- 80 g sultanas
- 2 tsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 200 g fat free soft cheese /quark
- 2 tbsp icing sugar
- 1 lemon rind grated
- Carrot confectionary decorations*
For the cake: -
- Preheat the oven to 180CFan and line a 30cm x 20cm shallow baking tin with grease proof paper.
- Put the eggs, honey, vegetable oil and mashed banana into a bowl and beat well.
- In a separate bowl mix the two flours, baking powder and cinnamon together, then fold in the wet mixture.
- Stir in the carrots, sultanas, lemon juice, vanilla extract and pinch of salt then mix everything well together.
- Scrape all the ingredients from the bowl into the baking tin. Smooth the top flat.
- Bake for about 25 – 30 minutes. Once the mixture has risen and turned a golden colour use a wooden skewer to check that the middle is cooked. (Skewer should come out clean from the mixture).
- Remove from oven. Allow to cool for a few minutes then remove, carefully, to a wire rack to cool completely.
- Place all the topping ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cooled cake.
- Then put in the fridge for at least 2 hours
- Remove from the fridge and cut into 12 slices.