This is a great, no-butter recipe which is incredibly moist, not too sweet and a super way to use up any carrots that are looking a bit past their sell-by. The yoghurt topping adds a little sweetness without the richness of buttercream and some extra moistness which avoids using creme fraiche or yoghurt on the side.
150g light brown sugar
150ml vegetable oil
3 large eggs, beaten
150g self-raising flour, sifted
1 tsp ground cinnamon
1 tsp bicarbonate of soda
250g carrots, peeled and grated
100g Rachel’s low-fat vanilla yoghurt
For the frosting
200g soft cheese
75g icing sugar
70g vanilla yoghurt
1 Pre-heat the oven to 180°C/350°F/gas mark 4. Grease and line a 18cm round loose-bottom tin.
2. Using a mixer with a balloon whisk, whisk the sugar with the vegetable oil and then gradually add in the eggs.
3. Fold in the flour, cinnamon and bicarbonate of soda. Add the carrots, raisins and yoghurt and mix thoroughly.
4. Tip the mixture into the prepared tin and bake for 40-50 minutes until firm to touch. Insert a skewer into the centre of the cake and if it comes out clean it’s cooked. Transfer to a cooling rack.
5. To make the frosting, beat the soft cheese with the icing sugar and yoghurt until smooth.
6. Decorate the cake with the frosting using a knife or the back of a spoon and spread to the sides. Transfer to a serving plate and slice to serve.
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