Carrot & Almond Yogurt Cake
Author: 
Recipe type: desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 250g self raising flour
  • 115g unsalted butter at room temp
  • 200g caster sugar
  • 2 eggs
  • 100g yogurt - I used the Yeo Valley Orange, Carrot & Mango
  • 25g chopped almonds (or you could use raisins or even pineapple or mango if you have a nut allergy)
  • 200g carrots peeled and finely grated
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • Icing
  • 2 tbsp of the orange, carrot & mango yogurt (or just use an orange yogurt)
  • 4 tbsp icing sugar approx
Instructions
  1. pre heat the oven to 180oC / 160 oC (fan)
  2. grease and line a 1lb loaf tin
  3. cream together the butter and sugar for about 5 minites until pale and creamy
  4. add the eggs and a spoonful of the flour and beat the mixture for a couple of minutes
  5. Add the remaining flour, the spices and the yogurt and mix until combined - being careful not to over do it
  6. Then lightly fold in the carrot and almonds (or other ingredient if nut allergy)
  7. Pour into the loaf tin and smooth over the top
  8. Cook for about 45 - 50 minutes until risen, golden and cooked right through
  9. Allow to cool and then remove from the tin and place on a wire rack
  10. Once cooled completely make your icing by mixing the yogurt and icing sugar to make a thick consistency - you may need to add more icing sugar if not thick enough
  11. Then pour over the top of the cooled cake
  12. Enjoy with a hot cup of tea
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/02/carrot-almond-yogurt-cake.html