This is my adaptation of a carrot cake

Step 1: Carrot Cake

Every Carrot cake is different, my recipe makes an appetizing cake with a stunning flavour and a perfect texture. It always comes out full of flavour and perfectly moist. You might have to make adjustments, depending on the tin you use. Use a skewer to check when it is cooked, the cooking time on this recipe is for a 900g tin.The soft cheese and buttercream frosting adds the finishing touch. Even better, a handful of walnuts scattered over the top is the cherry on the cake!

Ingredients:

175ml sunflower oil

half a teaspoon of nutmeg

3 eggs

1 teaspoon of vanilla extract

220g carrots, grated

85g fat free Greek yogurt

200g self raising flour

For the toppings:

100g unsalted butter

200g icing sugar

100g low fat cream cheese

Method:

Preheat the oven to 180c/gas4. Line a 900g loaf tin with baking parchment.

In a large enough bowl mix the oil, eggs, yogurt and vanilla and a pinch of salt with a wooden spoon. In another bowl mix the sugar, flour and nutmeg. Gradually add the dry ingredients to the wet ingredients and add the grated carrots. Pour into the tin and bake for an 1 hour and 10 minutes or until a skewer comes out clean.

Once the cake has cooled, use an electric whisk to beat up the icing sugar , butter and cream cheese until it is light and fluffy. Make sure it does not get too warm otherwise it will melt on the cake refrigerate the icing if it gets too warm. Apply evenly on to the cake and scatter walnuts on top.

For best results, refrigerate before serving.

I hope you enjoy this recipe.

Please leave me some feedback.