Get ready to transform your baking game with this absolutely irresistible Carrot and Pistachio Traybake that promises to be the most delectable treat you've ever experienced! Imagine a moist, spiced cake packed with vibrant carrots and crunchy pistachios, creating a symphony of flavors and textures that will make your taste buds dance with joy. Whether you're a seasoned baker or a kitchen novice, this British-inspired dessert is your ticket to becoming a baking superstar that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 16 servings
Ingredients
- 250g carrots, grated
- 100g pistachios, chopped
- 200g sugar
- 150ml vegetable oil
- 3 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20x30cm rectangular baking tray with parchment paper, ensuring the paper overhangs the sides for easy removal.
- Wash and peel the carrots, then grate them finely using a box grater or food processor. Set aside.
- Roughly chop the pistachios, reserving a small handful for topping the cake later.
- In a large mixing bowl, combine the sugar, vegetable oil, and eggs. Whisk together until the mixture is smooth and well incorporated.
- Sift the self-raising flour, baking powder, ground cinnamon, and salt into the wet ingredients. Fold gently until just combined.
- Add the grated carrots and most of the chopped pistachios to the batter. Fold carefully to distribute evenly throughout the mixture.
- Pour the batter into the prepared baking tray, spreading it evenly with a spatula. Sprinkle the reserved chopped pistachios on top.
- Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and let the traybake cool in the tray for 10 minutes, then use the parchment paper to lift it out and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares. The traybake can be served as is or optionally topped with cream cheese frosting.
Tips
- Moisture is Key: Make sure to grate your carrots finely and squeeze out any excess moisture to prevent a soggy cake.
- Room Temperature Matters: Ensure your eggs and other ingredients are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Fold the ingredients gently to keep the cake light and fluffy. Overmixing can lead to a tough, dense texture.
- Check for Doneness: Use the skewer test - if it comes out clean, your traybake is perfectly baked.
- Cool Completely: Allow the cake to cool entirely before cutting to maintain its structure and prevent crumbling.
- Storage Hack: This traybake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Optional Upgrade: Consider adding a cream cheese frosting for an extra layer of decadence!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 40mg
