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Favourite Carrot Cake

My favourite carrot cake, I love it so much there's usually none left to share around!
Prep Time15 minutes
Cook Time45 minutes
Course: Afternoon tea, Cake, Dessert
Cuisine: European
Keyword: Afternoon tea, Cake, Dessert

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.