Carrot cake traybake

• carrots↗200g g

  peeled

• soft brown sugar↗175g g
• self-raising flour↗200g g
• bicarbonate of soda↗1 tsp tsp
• cinnamon↗2 tsp tsp
• zest 1 orange
• eggs↗2
• sunflower oil↗150ml ml
• softened butter50g g
• icing sugar↗75g g
• soft cheese↗200g g
• sprinkles↗

  (optional)

Step-by-step instructions

1. 1

   Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.

2. 2

   Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.

3. 3

   Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.

4. 4

   Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.

5. 5

   To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.

6. 6

   When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.