Moist Carrot Cake

Moist Carrot Cake


3 people made this

The yoghurt as an ingredient in this cake helps to keep it moist whilst depth is provided in the use of muscovado sugar.


Serves: 6 

  • 75g muscovado sugar or brown sugar
  • 1 large egg
  • 75g vegetable or sunflower oil or butter
  • 150g natural yoghurt or Greek style yoghurt
  • 1 1/2 cups (185g) self-raising flour
  • 25g cornflour
  • 1 teaspoon of cinnamon
  • 1/2 orange, zested
  • 1/2 lemon, zested
  • 1 teaspoon vanilla essence
  • 150g grated carrots
  • 12 walnut halves, optional
  • 50g desiccated coconut, optional
  • Icing
  • 150g cream cheese
  • 3/4 cup (125g) icing sugar
  • cocoa powder, for dusting

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Preheat oven to 160 degrees C. Grease and flour 2 sandwich tins around 18cm to 21cm diameter.
  2. Beat the sugar, egg and oil together until smooth. Then stir in yoghurt.
  3. Sift the flour and cornflour together. Stir in cinnamon.
  4. Mix the wet and dry ingredients together then add the carrot, zest of lemon and orange, vanilla essence and if using the walnuts and coconut. Fold everything carefully until the mixture is smooth.
  5. Pour the mixture into the prepared tins. Carefully drop the tins on a hard surface to let the air out.
  6. Bake the cakes for 10 minutes then turn up the temperature to 190 degrees C for another 10 minutes. Cake is ready when a skewer inserted into the middle comes out clean. Cool cakes completely before icing.
  7. Icing: Mix together the cream cheese and icing sugar until smooth. Spread on top of one cake, then lay the second cake on top. Spread icing over both and dust with cocoa powder if desired.

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