This easy to make Carrot Bundt Cake is light, moist and flavoured with warm spices and a subtle tang of orange. It is dairy free too. Give it a try next time you fancy making a carrot cake.
Carrot Cake is very popular with my children, and I like to think that with it containing fruit and vegetables that it is one of the more healthier cakes I make for them. With banana cake coming in a close second.
I usually make my carrot cake in a square tin so I can cut it into equals portions which are easier for their packed lunches. However, with it being National Bundt Day this week, I thought it was time to make a Carrot Bundt Cake.
When Burton was a tiny baby there were a handful of stories which I would enjoy reading to him over and over again. One of them was Guess How Much I Love You by Sam McBratney. I used to love reading this simple little tale of love between a parent and his young child, each describing how much they loved each other and the older hare always out witting his little hare at every love you declaration. I have to admit, back then when it was just me reading this story to my new (and first) born, it would bring tears to my eyes because it replicated how much I did love my little baby boy.
I wanted to make a cake to take to my toddler group today, so I had a root around in my kitchen to see what I could find. Looking through my cookbooks I found a recipe for a lovely Raspberry, Lemon and Yogurt Tea Loaf from the Yeo Valley cookbook which I did not make when I was asked to review the book as another blogging friend beat me to it (see here). So as I bought some of their limited edition Orange, Carrot and Mango yogurt earlier this week, I thought I would try making my own version with carrots instead of raspberries. I also decided to make an addition by adding a glaze made using the same yogurt and some icing sugar. Yum!
Carrot & Almond Yogurt Cake
Author: Jenny Paulin
Recipe type: desserts
- 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
- 2 tbsp of the orange, carrot & mango yogurt (or just use an orange yogurt)
- 4 tbsp icing sugar approx
- 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
It is a delicious cake with a slight nutty texture from the almonds and the spices are subtle (so feel free to add more if you so wish) and the little flecks of the orange carrot make it look very pretty and certainly allured mums at the play group this morning to try some! It is definately a good idea to add the yogurt icing glaze as this added a nice hit of tangy and sweetness to each slice.
This is a great cake and it rose beautifully too. I will be trying it with different flavours soon!
I am linking this up to a great linky to encourage us to try new recipes each week
Yeo Valley have not asked me to review their yogurt but it is delicious and so is the loaf based on their tea loaf cake recipe