Crunchy Carrot Cake Traybake

An easy sheet-pan carrot cake! A hint of cinnamon and crunch makes this treat a delicious South African favourite!

Recipe Preparation Icon
Prep Time 20 minutes
Recipe Total Time Icon
Total Time 70 minutes
Recipe icon to illustrate the number of servings
Servings 16

Key Ingredient

Kellogg's® Granola Crunchy

Kellogg's® Granola Crunchy



  • For the carrot cake
  • golden syrup 2/3 cup
  • oil 1/4 cup
  • vanilla yoghurt 1/2 cup
  • milk 1/3 cup
  • large eggs 2
  • grated carrots 6 (450g)
  • orange zest (optional) 2 tsp
  • self-raising flour 2 cups (170g)
  • ground nutmeg 1 tsp
  • ground ginger 1/2 tsp
  • Kellogg's® Crunchy Granola 1 1/2 cup
  • For the topping
  • cream cheese, softened 1/4 cup
  • vanilla yoghurt 3/4 cup
  • Kellogg's® Crunchy Granola 1/3 cup

Cooking steps

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!