Carrot cake

Makes: 6-8 slices
Preparation time: 30 minutes
Cooking time: 50 minutes


150g (5oz) light brown sugar
150ml (¼pint) vegetable oil
3 large eggs, beaten
150g (5oz) self-raising flour, sifted
1 tsp ground cinnamon
1 tsp bicarbonate of soda
250g (9oz) carrots, peeled and grated
100g (3½oz) raisins
100g (3½oz) low fat vanilla yoghurt

For the frosting

200g (7oz) soft cheese
75g (3oz) icing sugar
60g (2½oz) low fat vanilla yogurt


1 Pre-heat the oven to 180°C/R4. Grease and line an 18cm (7in) round loose-bottom tin.

2 Using a mixer with a balloon whisk, whisk the sugar with the vegetable oil and then gradually add in the eggs.

3 Fold in the flour, cinnamon and bicarbonate of soda. Add the carrots, raisins and yoghurt and mix thoroughly.

4 Tip the mixture into the prepared tin and bake for 40-50 minutes until firm to touch. Insert a skewer into the centre of the cake and if it comes out clean the cake is cooked. Transfer to a cooling rack.

5 To make the frosting, beat the soft cheese with the icing sugar and yoghurt until smooth.

6 Decorate the cake with the frosting using a knife or the back of a spoon and spread to the sides. Transfer to a serving plate and slice.

Recipe and Image courtesy of Rachel’s

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