This carrot cake uses Greek yoghurt frosting instead of cream cheese, making for a yummy and slightly healthier version of the classic.
Start preparing the yogurt frosting by adding the yogurt and the icing sugar in a stand mixer, and mix until they are well combined.
Continue by adding the double cream, mix for 1-2 minutes until your mixture gets fluffy and refrigerate the frosting for at least 30 minutes.
In a large bowl add the oil, brown sugar, eggs, salt, baking powder, cinnamon, nutmeg, clove and vanilla extract. Whisk them well until all ingredients are incorporated.
Add the raisins and walnuts, and continue mixing until they are also incorporated.
Grate the carrots using the small bladed side of a grater and fold them in the mixture.
Finalise the cake batter by adding the flour and mix gently with a spatula (don’t over-mix, just make sure everything is combined).
Butter up your cake tin (preferably a loaf tin) and transfer the carrot cake batter.
Bake in a preheated oven at 170ºC (340ºF) for 55 minutes.
Once baked, let it cool for about 10 minutes before removing it from the cake tin, and then let it cool completely.
Using a spatula, spread the yogurt frosting on top of the carrot cake and decorate with chopped walnuts (optional).
You have to try this! Tap below to get the full recipe, tips and many more.