Fruity traybake

carrot cake cream cheese frosting moist cake spring tray bake

N/A

Cuts into 15 pieces

Source

Ingredients

175ml vegetable oil , plus extra for greasing

175g dark muscovado sugar

3 large eggs

1 small ripe banana , mashed

140g grated eating apple

100g grated carrot

1 small mango , peeled and cut into small dice

zest 1 lemon

250g self-raising flour

1 tsp bicarbonate of soda

1 tsp mixed spice

225g icing sugar , sieved

75g passion fruit or lemon curd

75g cream cheese

Method

Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm square tin with baking parchment. Whisk the oil and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, followed by the banana. Stir through the apples, carrots, mango and lemon zest. Combine the flour, bicarb and mixed spice in another bowl, then fold into the fruit mixture.

Pour the mixture into the tin and bake for 40 mins, until a skewer inserted comes out clean. Cool for 10 mins before turning out onto a wire rack.

To make the icing, beat together the icing sugar, passion fruit or lemon curd and the cream cheese. Spread over the top of the cake and cut into square pieces to serve.