Directions
- 1Whisk together the oil, yogurt, eggs, and vanilla until thoroughly combined.
- 2Add in the flour, sugar, cinnamon, nutmeg, carrots, and walnuts and mix with a large spoon until all combined and no lumps remain.
- 3Pour the mixture into two 20cm cake tins, lined on the bottom and greased on the sides.
- 4Bake the cakes at 180°C / 160°C fan for 30-35 minutes or until no cake is visible on a skewer when inserted.
- 5Leave the cakes to cool for 10 minutes before removing them from the tin and allowing them to cool completely. You can place them in the fridge to speed up the cooling process.
- 6Meanwhile, whisk the butter, cream cheese, and vanilla until combined.
- 7Add the icing sugar 1/2 cup at a time and whisk until fully incorporated and smooth.
- 8Place one half of the cooled cake upside down on a cake stand and spread half of the frosting mixture on top.
- 9Place the other cake half on top and smear the rest of the frosting either just on top or all over.
- 10Chill the cake in the fridge.
- 11Sprinkle with some more chopped walnuts as desired.
- 12Slice and serve the cake.
Ingredients
- 230 ml vegetable oil
- 100 g natural / greek yogurt (full fat)
- 4 eggs
- 2 tsp vanilla extract
- 265 g self-raising flour
- 335 g light muscovado sugar
- 2.5 tsp ground cinnamon
- 0.25 tsp grated nutmeg
- 265 g grated carrots
- 100 g chopped walnuts
- 100 g soft butter
- 300 g icing sugar
- 100 g soft cream cheese
- 1 tsp vanilla extract
Equipment
large mixing bowlwhiskcake tinsovenelectric mixerspatulacake standknife
Tips
- You can mix the dry ingredients separately but it's okay to put them all in together. Add the icing sugar 1/2 cup at a time when making the frosting to prevent it from going everywhere.
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