Easy Dinners

Whoosh, and it was gone! Not a quick cake to knock up, but one that my kids love…

Whoosh, and it was gone! Not a quick cake to knock up, but one that my kids love, and that’s what makes it worthwhile 🥰

You don’t have to make this as four layers, you can do it in two, but latterly I have found that the extra layers make for a moister taste, up to you!

🎂 Ingredients

230ml vegetable oil
100g natural yogurt
4 large eggs
1 tsp vanilla extract
½ tsp orange extract
1 orange, zested
265g self-raising flour
335g light muscovado sugar
3 tsp ground cinnamon
½ tsp ground nutmeg
300 gms carrots, grated with the juice squeezed out
100g sultanas
100g walnuts, roughly chopped

🎂 For the icing:

350 gms cream cheese
85 gms unsalted butter
1 tsp vanilla extract
300 gms icing sugar
Pinch of salt

Put all the ingredients in a bowl and whisk together until smooth. Taste as you go along.

🎂 Method:

Whisk the oil, yogurt, eggs, vanilla, orange extract and zest in a large bowl.

In a separate smaller bowl, mix the flour, sugar, cinnamon, nutmeg and salt in a bowl.

Whisk in the flour in batches to the oil mix, then the carrots, raisins and half the nuts. Whisk well to combine, then divide between the tins.

Bake for 15 mins (for 4 layers), until cooked or until golden brown. Leave to cool in the tins.

Decorate with the icing, and enjoy! 😋

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