This Carrot Traybake recipe is one of my signature bakes. Moist, spiced with Cinnamon and topped with delicious cream cheese Icing. It's always a crowd pleaser.
Preheat your oven to 170 C/325 F/Gas Mark 3
Whisk the 4 eggs, 400 grams/ 14 oz sugar and 300 mls oil together until pale and mousse like.
Add the 400 grams/14 oz flour, 2 tsp baking powder, ½ tsp salt, 2 tsp cinnamon and mix thoroughly.
Add the 400 grams/14 oz grated carrot and mix well.
Tip out into your lined baking tray and level off.
Bake for an hour approx.
Leave in the tin to completely cool
I just whizz the whole lot in the food processor so I don't have to sieve. I can't bear to sieve. Make sure the cream cheese is cold from the fridge.
Slather it everywhere.
Apply to Dog Rough Face.