This weekend past, my parents visited me from Melbourne. Of course, this meant baking had to be done! So I decided that a carrot cake would be perfect for afternoon tea and a Sunday picnic.
It is so deliciously moist and full of flavour. And you could easily add walnuts or pecans or sultanas to it as well if you liked. Personally, I like my carrot cake simple being a big carrot fan!
Low Fat Carrot Cake with Yoghurt Icing
100g brown sugar
2 large eggs
200g wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
1 rounded teaspoon nutmeg
1 grated orange zest
2 peeled and grated large carrots
1 cup natural yoghurt
Icing sugar to a drizzle consistency
Pre-heat the oven to 180 degrees Celsius and grease a round cake tin. Begin by whisking the sugar, eggs and oil together in a bowl using a whisk for 2-3 minutes. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl. Stir this together, then fold in the orange zest and grated carrots.
Pour the mixture into the prepared tin and bake for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
While the cake is cooking, combine the yoghurt and icing sugar to a smooth consistency. After the cake has cooled to room temperature; drizzle yoghurt icing over top, letting drip down the sides. Dust with cinnamon and serve. Must be cut in big chunky slices!