Traybakes made for sharing

Carrot, Date and Pecan Traybake and

Butternut Squash and Ginger Traybake

These traybakes are based on the same recipe.


Traybakes are lovely and easy and made for sharing – the carrot, date and pecan cake has been made many times, shared and enjoyed. The Butternut squash and ginger was an experiment and found to be a lovely combination of flavours!

Carrot, Date and Pecan

275g finely grated carrots

250g dates, chopped

175g pecan nuts, chopped

6 eggs

350g soft brown sugar

9 fl ozs sunflower oil

350g SR flour

Whisk eggs and sugar together until thick and creamy. Whisk in the oil slowly then add all the remaining ingredients. Bake in a shallow tin at 190 c for approximately 35-40 minutes.

Butternut Squash and Ginger

Use the same amount of sugar, flour, oil, eggs but add 275g grated butternut squash, 2 teaspoons ground ginger and 50g grated stem ginger. Follow the same method.



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