Carrot & Sultana Tray Bake<\/span><\/h2>\n<\/div>Super simple to make and delicious!<\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div>- <\/i><\/span>\n
Preparation time<\/strong>:
\n20 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>\n
Cooking time<\/strong>:
\n30 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>\n
Serves<\/strong>: 12<\/p>\n<\/div><\/li><\/ul>YOU WILL NEED:<\/span><\/h5><\/h4><\/div>- <\/i><\/span>\u00be cup self-raising flour<\/div><\/li>
- <\/i><\/span>\u00bd cup wholemeal flour<\/div><\/li>
- <\/i><\/span>\u00be cup raw sugar<\/div><\/li>
- <\/i><\/span>\u00bd tsp baking powder<\/div><\/li>
- <\/i><\/span>1 tsp cinnamon<\/div><\/li>
- <\/i><\/span>3 extra large eggs<\/div><\/li>
- <\/i><\/span>\u00be cup sunflower oil<\/div><\/li>
- <\/i><\/span>1 cup grated carrot<\/div><\/li>
- <\/i><\/span>\n
\u00bc cup SUNBEAM Sultanas<\/strong><\/p>\n<\/div><\/li>- <\/i><\/span>125g light cream cheese, chopped<\/div><\/li>
- <\/i><\/span>1\u00bd tbsp honey<\/div><\/li>
- <\/i><\/span>\n
\u00bc cup SUNBEAM Walnuts<\/strong>, chopped<\/p>\n<\/div><\/li><\/ul>Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.<\/strong><\/h5><\/h6><\/div><\/div><\/div>![](\"http:\/\/www.australiansultanas.com.au\/wp-content\/uploads\/2024\/05\/image-45.jpeg\" "\\"image\\"")
<\/span><\/div><\/div><\/div>METHOD:<\/span><\/h5><\/h4><\/div><\/div><\/div>STEP 1.
\n<\/span><\/strong>Pre-heat oven to 180\u00b0C (160\u00b0C fan-forced). Line an 17 x 26cm baking tray.<\/span><\/h5>\n\nSTEP 2.
\n<\/span><\/strong>Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.<\/span><\/h5>\nSTEP 3.
\n<\/span><\/strong>In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.<\/span><\/h5>\nSTEP 4.
\n<\/span><\/strong>For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.<\/span><\/h5>\n<\/div>\n<\/div>
Super simple to make and delicious!<\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div>- <\/i><\/span>\n
Preparation time<\/strong>:
\n20 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>\n
Cooking time<\/strong>:
\n30 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>\n
Serves<\/strong>: 12<\/p>\n<\/div><\/li><\/ul>YOU WILL NEED:<\/span><\/h5><\/h4><\/div>- <\/i><\/span>\u00be cup self-raising flour<\/div><\/li>
- <\/i><\/span>\u00bd cup wholemeal flour<\/div><\/li>
- <\/i><\/span>\u00be cup raw sugar<\/div><\/li>
- <\/i><\/span>\u00bd tsp baking powder<\/div><\/li>
- <\/i><\/span>1 tsp cinnamon<\/div><\/li>
- <\/i><\/span>3 extra large eggs<\/div><\/li>
- <\/i><\/span>\u00be cup sunflower oil<\/div><\/li>
- <\/i><\/span>1 cup grated carrot<\/div><\/li>
- <\/i><\/span>\n
\u00bc cup SUNBEAM Sultanas<\/strong><\/p>\n<\/div><\/li>- <\/i><\/span>125g light cream cheese, chopped<\/div><\/li>
- <\/i><\/span>1\u00bd tbsp honey<\/div><\/li>
- <\/i><\/span>\n
\u00bc cup SUNBEAM Walnuts<\/strong>, chopped<\/p>\n<\/div><\/li><\/ul>Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.<\/strong><\/h5><\/h6><\/div><\/div><\/div><\/span><\/div><\/div><\/div>METHOD:<\/span><\/h5><\/h4><\/div><\/div><\/div>STEP 1.
\n<\/span><\/strong>Pre-heat oven to 180\u00b0C (160\u00b0C fan-forced). Line an 17 x 26cm baking tray.<\/span><\/h5>\n\nSTEP 2.
\n<\/span><\/strong>Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.<\/span><\/h5>\nSTEP 3.
\n<\/span><\/strong>In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.<\/span><\/h5>\nSTEP 4.
\n<\/span><\/strong>For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.<\/span><\/h5>\n<\/div>\n<\/div>
- <\/i><\/span>\n
Preparation time<\/strong>:
\n20 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>
\nCooking time<\/strong>:
\n30 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>
\nServes<\/strong>: 12<\/p>\n<\/div><\/li><\/ul>
YOU WILL NEED:<\/span><\/h5><\/h4><\/div>
- <\/i><\/span>\u00be cup self-raising flour<\/div><\/li>
- <\/i><\/span>
\u00bd cup wholemeal flour<\/div><\/li>- <\/i><\/span>
\u00be cup raw sugar<\/div><\/li>- <\/i><\/span>
\u00bd tsp baking powder<\/div><\/li>- <\/i><\/span>
1 tsp cinnamon<\/div><\/li>- <\/i><\/span>
3 extra large eggs<\/div><\/li>- <\/i><\/span>
\u00be cup sunflower oil<\/div><\/li>- <\/i><\/span>
1 cup grated carrot<\/div><\/li>- <\/i><\/span>
\n\u00bc cup SUNBEAM Sultanas<\/strong><\/p>\n<\/div><\/li>
- <\/i><\/span>
125g light cream cheese, chopped<\/div><\/li>- <\/i><\/span>
1\u00bd tbsp honey<\/div><\/li>- <\/i><\/span>
\n\u00bc cup SUNBEAM Walnuts<\/strong>, chopped<\/p>\n<\/div><\/li><\/ul>
Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.<\/strong><\/h5><\/h6><\/div>
<\/div><\/div><\/span><\/div><\/div><\/div>METHOD:<\/span><\/h5><\/h4><\/div>
<\/div><\/div>STEP 1.
\n<\/span><\/strong>Pre-heat oven to 180\u00b0C (160\u00b0C fan-forced). Line an 17 x 26cm baking tray.<\/span><\/h5>\n\nSTEP 2.
\n<\/span><\/strong>Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.<\/span><\/h5>\nSTEP 3.
\n<\/span><\/strong>In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.<\/span><\/h5>\nSTEP 4.
\n<\/span><\/strong>For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.<\/span><\/h5>\n<\/div>\n<\/div> - <\/i><\/span>
- <\/i><\/span>
![\"\"](\"http:\/\/www.australiansultanas.com.au\/wp-content\/uploads\/2024\/05\/image-36-460x295.jpeg\")
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