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Carrot Cake with yoghurt drizzle dressing

June 24, 2015


3 medium carrots, washed and cut into chunks

175g dark mascovado sugar

150ml sunflower oil

4 tbsp natural yoghurt

3 large eggs

200g self-raising flour

1 tsp baking powder

1 tsp mixed spice

100g sultanas

For the topping

100g icing sugar, sifted

1 tsp natural yoghurt

Grated rind of 1/2 orange


Preheat the oven to 180ºC. Lightly grease and line a 20cm spring form cake tin.

Place the carrots, mascovado sugar, oil, yoghurt and eggs into a food processor and blend until smooth. If you are doing this by hand, grate the carrots into a large bowl and mix well with the sugar, oil, yoghurt and eggs.

Sieve the flour with the baking powder and mixed spice into a mixing bowl and sir in the carrot mixture along with the sultanas. Mix well and pour into the prepared tin.

Bake for 40-50 minutes until a skewer poked into the centre comes out clean. Leave in the tin for 5 minutes before turning out onto a wire rack to cool.

To make the icing, sieve the sugar into a bowl then stir in the yoghurt and orange zest. Drizzle over the cooled cake and serve.