Food. Fashion. Fitness.

Tuesday, 4 October 2016

Carrot Cake..


Hello lovelies. How are you keeping?

Are you a fan of carrot cake? Me and my Daughter love it here.

Fancy making a yummy carrot cake up today?

Today I have a guest post to share with you: Our carrot cake recipe is light and moist with a creamy cheese and yogurt frosting.

Makes: 1 cake 

Serving: 6 – 8 slices

Preparation time: 30 mins 
Cooking time: 50 mins


How to make carrot cake:

You will need:

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 yogurt


Frosting:
  • 200g soft cheese
  • 75g icing sugar
  • 70g Rachel’s low fat vanilla yogurt


Method:
  1. Pre-heat the oven to 180C/350F/Gas Mark 4. Grease and line a 18cm/7inch round loose bottom tin.
  2. Using a mixer with a balloon whisk, whisk the sugar with the vegetable oil and then gradually add in the eggs.
  3. Fold in the flour, cinnamon and bicarbonate of soda. Add the carrots, raisins and yogurt and mix thoroughly.
  4. 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.
  5. To make the frosting, beat the soft cheese with the icing sugar and yogurt until smooth.
  6. 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.


*Guest post: Recipe and photography by Rachel's*

*No Payment was received*

What do you think? Fancy making this carrot cake recipe up soon?

As always I would love to hear your thoughts. Do not forget, you can share your recipes with us tomorrow at The Wednesday blog hop.

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