Carrot Cake with Yogurt Drizzle

A really moist carrot cake with a lovely orange flavoured yogurt icing, delicious served slightly warm.

  • 1 hr
  • Serves 4
  • Beginner


3 medium carrots, washed

175g dark muscovado sugar

150ml sunflower oil

4 tbsp Yeo Valley Natural Yogurt

3 large eggs

200g self raising flour

1 tsp baking powder

1 tsp mixed spice

100g sultanas



100g icing sugar

1 tbsp Yeo Valley Natural Yogurt

Grated rind ½ orange


  1. Grease and line the base of a 20cm square tin with greaseproof. Preheat oven to Gas 4, 180°C.
  2. Place the carrots, sugar, oil, yogurt and eggs into a food processor and blend until smooth (if no processor available, grate the carrots and mix well with the other ingredients)
  3. Sieve the flour with the baking powder and mixed spice and stir in the carrot mixture along with the sultanas. Mix well and pour into the prepared tin.
  4. Bake in preheated oven for 40 -45 mins until firm and the cake springs back when pressed in the middle. Cool, then turn out onto a wire rack.
  5. Mix the sieved icing sugar with the yogurt and orange zest and drizzle over the cake

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