SPICED CARROT AND YOGHURT CAKE

Recipe and imagery by Joanna Baker (@theguthealthdietitian)


SPICED CARROT AND YOGHURT CAKE

SERVES: 8

DIFFICULTY


INGREDIENTS

Cake
• 2 large eggs
• 1 cup Procal Greek yogurt (2% and higher fat)
• 1/3 cup olive oil
• 2/3 cup rice malt syrup
• 1/2 cup milk (I used almond)
• 1 tbsp pure vanilla extract
• 2 cups whole wheat flour
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp ground ginger
• 3 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup walnuts, chopped
• 2 cups carrots, finely grated
• Cooking spray

Icing
• 250g cold cream cheese
• 600g icing sugar
• 1 tsp vanilla
• 100g softened butter

METHOD

1. Preheat oven to 175°C, spray large baking dish with cooking spray and set aside.
2. Whisk the eggs in a large bowl for 10 seconds. Add Procal Greek yoghurt, olive oil, rice malt syrup, milk and vanilla extract. Whisk well and set aside.
3. In second bowl, sift flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt. Set aside.
4. Add dry ingredients to wet ingredients and stir gently until combined (do not over mix). Add carrots and walnuts. Stir gently until just combined. Pour greased baking dish and bake for 35-40 minutes, until a skewer comes out clean. Remove from the oven and allow to cool.
5. Make the icing. Sift icing sugar into a large bowl. Add softened butter, cream cheese and vanilla extract. Beat on medium until well combined. Turn up beater to high and beat until light and fluffy.
6. Once cake has cooled, ice and decorate with edible flowers and walnuts.

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