My Favourite Carrot cake

baking, recipes

This carrot cake. My absolute favourite. Moist, sweet and ridiculously more-ish (trust me, self control isn’t possible).

Use what you have to hand (I always do), and chuck in whatever takes your fancy- juicy raisins, mixed spice, pecans or some grated orange zest are all ideas.
That’s the best thing about this, even if you have very little in the cupboards you can throw this together easily.

All drizzled with a tangy yoghurt glaze, this moist cake keeps in the fridge for days- if you can make it last that long!

Carrot Cake (based on one from All Recipes

– 3 eggs
-3/4 cup plus 3 tbsp vegetable oil
-1.5 cups sugar (brown is lovely but use whatever you have)
-1.5 cups flour
-1.5 tsp baking soda
-1.5 tsp baking powder
-pinch of salt
-3 tsp cinnamon (I LOVE cinnamon but reduce if you don’t)
-2.5 cups grated carrot
-3/4 cup nuts or seeds of choice.

-125ml plain yoghurt (1/4 of a big pot)
-Icing sugar, approximately 250grams, but may require more/less

I used toasted sunflower seeds because it’s what I had in. It’s always a good idea to lightly toast your nuts or seeds prior to baking, to bring out that lovely toasty nut flavour. Do this by placing in a dry pan and heating until they start to become golden and you start to smell them. Sounds strange to be smelling your nuts but you’ll see what I mean!

1. Preheat the oven to 175C.
2, Place the oil, eggs and sugar in a bowl and whisk up until they’re all evenly combined.
3. Mix in the dry ingredients (flour, baking powder and soda, and cinnamon) and stir until the mixture is smooth with no lumps.
4. Mix in the grated carrot and toasted nuts/seeds (and other add ins such as raisins if you wish)
5. Pour this mix into a greased cake tin (I used my lovely new bundt tin) and bake for approximately 40 minutes (less time if using a bundt tin, start checking at 25 minutes), or until a skewer placed into the centre comes out clean.
6. Turn out the cake and let cool completely. Mix enough icing sugar with the plain yoghurt to make a thick icing which drops slowly from your spoon. Drizzle on your cake and decorate however you like. A bit of orange zest in the icing would also be amazing.



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