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Carrot Cake

Carrot cake recipe:

carrot cake

This delicious carrot cake recipe is light and moist with a creamy cheese and yoghurt frosting.

The recipe makes: 1 cake
Preparation time: 30 mins
Cooking time: 50 mins

Carrot Cake Ingredients:


150g light brown sugar
150ml vegetable oil
3 large eggs, beaten
150g self-raising flour, sifted
1tsp ground cinnamon
1tsp bicarbonate of soda
250g carrots, peeled and grated
100g raisins 100g
Rachel’s low fat vanilla yoghurt

Frosting:

200g soft cheese
75g icing sugar
70g Rachel’s low fat vanilla yoghurt

Method:

  • Pre-heat the oven to 180C/350F/Gas Mark 4. Grease and line a 18cm/7inch round loose bottom tin.
  • Using a mixer with a balloon whisk, whisk the sugar with the vegetable oil and then gradually add in the eggs.
  • Fold in the flour, cinnamon and bicarbonate of soda. Add the carrots, raisins and yogurt and mix thoroughly.
  • 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 the cake is cooked. Transfer to a cooling rack.
  • To make the frosting, beat the soft cheese with the icing sugar and yoghurt until smooth.
  • 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.

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