- Carrot Cake.jpg (46.7 KiB) Viewed 28 times
Preparation time: 25 minutes
Cooking time: 1 hour 10 minutes
Serves: 10 - 12
No nutritional information available.
Ingredients
- 175ml vegetable oil, plus extra for the tin
- 75g natural yogurt
- 3 large eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- 250g light brown sugar
- 2 tsp ground cinnamon
- ¼ of a nutmeg, grated
- 200g carrots, grated
- 100g raisins
- 100g pistachios, chopped
For the icing:
- 100g butter, softened
- 200g icing sugar
- 100g full-fat cream cheese
- 100g fondant icing
- Orange food colouring
Method
1. Heat oven to 180°C/Fan 160°C/Gas Mark 4. Oil and line a 900g loaf tin with baking parchment. Whisk oil, yogurt, eggs and vanilla in a jug. Sift flour, sugar, cinnamon, nutmeg and a good pinch of salt into a bowl.
2. Add wet ingredients to dry; add carrots, raisins and 50g pistachios. Mix well; scrape into tin. Bake for 1 hour 10 minutes, or until a skewer comes out clean. Cool in tin.
3. To make icing, beat butter, sugar and cheese. Take cake from tin; spread with icing. Knead colouring into fondant; make into carrots; poke pistachios in ends. Scatter remaining pistachios on cake; add carrots.
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