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
pre heat the oven to 180oC / 160 oC (fan)
grease and line a 1lb loaf tin
cream together the butter and sugar for about 5 minites until pale and creamy
add the eggs and a spoonful of the flour and beat the mixture for a couple of minutes
Add the remaining flour, the spices and the yogurt and mix until combined - being careful not to over do it
Then lightly fold in the carrot and almonds (or other ingredient if nut allergy)
Pour into the loaf tin and smooth over the top
Cook for about 45 - 50 minutes until risen, golden and cooked right through
Allow to cool and then remove from the tin and place on a wire rack
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
Then pour over the top of the cooled cake
Enjoy with a hot cup of tea
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/02/carrot-almond-yogurt-cake.html