Carrot Cake with Yogurt Drizzle
A really moist carrot cake with a lovely orange flavoured yogurt icing, delicious served slightly warm.
Ingredients
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
Icing:
100g icing sugar
1 tbsp Yeo Valley Natural Yogurt
Grated rind ½ orange
Try it with...
Method
- Grease and line the base of a 20cm square tin with greaseproof. Preheat oven to Gas 4, 180°C.
- 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)
- 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.
- 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.
- Mix the sieved icing sugar with the yogurt and orange zest and drizzle over the cake
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