Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 50 minutes
Ingredients (makes 6-8 slices.) :
-150g light brown sugarMethod: Pre-heat the oven to 180C/350F/Gas Mark 4. Grease and line a 18cm/7inch round loose bottom
-150ml vegetable oil
-3 large eggs, beaten
-150g self raising flour, sifted
-1tsp ground cinnamon
-1tsp bicarbonate of soda
-250g carrots, peeled and grated
-100g Rachel’s low fat vanilla yogurt
-200g soft cheese
-75g icing sugar
-70g Rachel’s low fat vanilla yogurt
Using a mixer with a balloon whisk, whisk the sugar with the vegetable oil and then gradually add in the eggs.
Fold in the flour, cinnamon and bicarbonate of soda. Add the carrots, raisins and yogurt and mix thoroughly.
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.
To make the frosting, beat the soft cheese with the icing sugar and yogurt until smooth.
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.