Crunchy Carrot Cake Traybake

Serves 16

Hands-on time: 20 minutes

Hands-off time: 50 minutes

INGREDIENTS

For the carrot cake:

⅔ cup golden syrup

¼ cup oil

½ cup vanilla yoghurt

⅓ cup milk

2 large eggs

6 (450g) grated carrots

2 tsp orange zest (optional)

2 cups (170g) self-raising flour

1 tsp ground nutmeg

½ tsp ground ginger

1½ cup Kellogg’s® Crunchy Granola

For the topping:

¼ cup cream cheese, softened

¾ cup vanilla yoghurt

⅓ cup Kellogg’s® Crunchy Granola

Serving suggestion:

Tea

METHOD

1. Preheat the oven to 180°C and line a square baking dish with baking paper. *Chef’s Tip: Snip a line into the corners of the baking paper for even cake edges.

2. Add the golden syrup, oil, yoghurt, milk, eggs, grated carrots and orange zest to a large mixing bowl and whisk until fully combined.

3. Sieve in the flour, ground nutmeg and ginger and fold it through the wet mixture along with the Kellogg’s® Crunchy Granola until just combined.

4. Pour the cake batter into the prepared baking dish and bake for 45-50 minutes.*Chef’s Tip: Poke the centre of the cake with a skewer and if it comes out clean it’s ready!

5. Remove the cake from the oven and allow to cool completely for about 1 hour.

6. In the meantime, prepare the icing by whisking the cream cheese and yoghurt in a mixing bowl until smooth and creamy.

7. Once the carrot cake has cooled, generously spread the cream cheese icing over the cake using a spatula and sprinkle granola over to garnish.

8. Slice the carrot cake into squares, serve with tea and ENJOY!

Planning to try this?

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