Carrot Cake with Yogurt Cream

This carrot cake uses Greek yoghurt frosting instead of cream cheese, making for a yummy and slightly healthier version of the classic.
what you'll need
  • 270 ml sunflower oil
  • 200 g brown sugar
  • 3 eggs
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
  • 1½ tsp baking powder
  • ⅛ tsp salt
  • 50 g raisins
  • 50 g walnuts (chopped)
  • 350 g carrots (grated)
  • 260 g whole wheat flour
  • butter
  • 250 g strained greek yogurt
  • 150 g icing sugar (sifted)
  • 100 ml double cream
View ingredients
step 1

Start preparing the yogurt frosting by adding the yogurt and the icing sugar in a stand mixer, and mix until they are well combined.
step 2

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.
step 3

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.
step 4

Add the raisins and walnuts, and continue mixing until they are also incorporated.
step 5

Grate the carrots using the small bladed side of a grater and fold them in the mixture.
step 6

Finalise the cake batter by adding the flour and mix gently with a spatula (don’t over-mix, just make sure everything is combined).
step 7

Butter up your cake tin (preferably a loaf tin) and transfer the carrot cake batter.
step 8

Bake in a preheated oven at 170ºC (340ºF) for 55 minutes.
step 9

Once baked, let it cool for about 10 minutes before removing it from the cake tin, and then let it cool completely.
step 10

Using a spatula, spread the yogurt frosting on top of the carrot cake and decorate with chopped walnuts (optional).

Carrot Cake with Yogurt Cream

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