Favourite Carrot Cake
My favourite carrot cake, I love it so much there's usually none left to share around!
Equipment
- 20cm round spring form cake tin
- Grater
- Spatula
- Whisk
- Mixing bowl
Ingredients
- 300 g carrots
- 250 g plain flour
- 120 g oil grapeseed or vegetable
- 180 g yoghurt greek
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 180 g dark brown sugar
- 3 eggs
cream cheese frosting
- 190 g cream cheese
- 50 g icing sugar
Instructions
- Preheat oven to 180C. Grease the cake tin. Peel the carrots and shred them with a grater. Set Aside
- Whisk together the oil, brown sugar and yoghurt until well combined.
- Whisk in the eggs well, one by one. You can use a hand held whisk and whisk vigorously or use an electric mixer
- Sift in the flour, baking soda, cinnamon and nutmeg. Gently fold in until the mix is homogenous.
- Add in the carrots 1/3 at a time, folding gently into the batter after each addition. Pour the batter into the tin and bake for 45-50mins. Checking at the 45mins by inserting a skewer into the centre of the cake. The cake is done when the skewer comes out clean, remove straightaway from the oven to prevent overcooking and let cool on a rack.
- Whisk the cream cheese and icing sugar together vigorously to make the frosting. Frost the cake when it has completely cooled.
Notes
I like to make this cake not too sweet. If you prefer a sweeter cake, feel free to increase the total dark brown sugar to 200g.
