Carrot cake is such a classic dessert, making it an instant crowd-pleaser at any get-together. Even though this carrot cake looks incredibly indulgent it’s rather light. Due to the wet ingredients in the batter, it’s also deliciously moist. I’m using a good-quality Irish yogurt, combined with icing sugar and vanilla extract as the creamy topping, before adding a good sprinkling of chopped pecans for that extra crunch. I’m using a 28 x 18cm brownie tin for the timings below. If using smaller or larger tins, adjust the baking time accordingly.
Wishing you a very Happy Easter.
Nessa x
Carrot Cake with a Yogurt Frosting
For the cake
- 250g wholemeal fine ground flour
- 250g light muscovado sugar
- 2tsp ground cinnamon
- 1tsp baking powder
- 250g grated carrot
- 3 medium-sized free-range eggs
- 200ml sunflower oil
- 50g natural yogurt
For Icing
- 200g natural yogurt
- 100g icing sugar, sieved
- 2tsp vanilla extract
Topping
- 50g pecans, finely chopped
Method
- Pre-heat the oven to 200°C/ fan 180°C/gas mark 6. Line a 28 x 18cm tin with greaseproof paper.
- Sieve the flour, sugar, cinnamon, and baking powder into a large bowl.
- Add the carrots and stir well with a wooden spoon, until thoroughly combined with the dry ingredients.
- Add the eggs with the oil, and yogurt. Stir well until all the ingredients are well combined.
- Pour the mixture into the prepared tin and smooth the top with the back of a spoon.
- Bake in the preheated oven for 35 minutes, until it is risen and golden. To test if the cake is cooked insert a metal skewer into the cake, and if it comes out clean the cake is ready.
- Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire tray.
- While the cake is baking, or cooling make the topping by combining the yogurt with the icing sugar and vanilla extract. Place in the fridge to firm up slightly, or until needed.
- When the cake has completely cooled, place on a serving plate and cover with the icing and sprinkle over the chopped pecans.
- Store in the fridge, in an airtight container, for up to three days. Take it out of the fridge and allow to stand at room temperature for 15 minutes before serving.
