Moist Carrot Cake

Serves 12+ 
Preparation time: 15-20 minutes
2 hours

Ingredients for the cake

250g wholemeal flour
175g soft dark brown sugar
175g soft light brown sugar
3 eggs
175ml sunflower oil
50ml plain low fat yogurt
2 teaspoons vanilla essence
1 teaspoon freshly grated nutmeg
2 teaspoons ground cinnamon
1 teaspoon bicarbonate of soda
300g grated carrot
75g desiccated coconut

Ingredients for the topping                                

150g icing sugar
a little lemon juice

Method

  • Preheat the oven to 300 F/150C
  • Line a 20cm (8 inch) deep-sided round cake tin with greaseproof paper
  • Sieve the sugars into a large mixing bowl to ensure there are no lumps.  Add the eggs, oil, vanilla essence, yogurt and beat together.
  • Into another bowl sift together the flour, nutmeg, cinnamon and bicarbonate of soda
  • Fold in dry ingredients into the egg and oil mixture, followed by the grated carrot and coconut.  Mix well.
  • Spoon into the cake tin and bake in the centre of the oven for 1½ to 2 hours or until a skewer comes out clean from the centre.   
  • When the cake is cool, mix the icing to spreading consistency and spread over the cake.

Per 100g

Medium fat, medium saturates, high sugar, low salt 

Per serving

Energy: 284 Kcals/ 1189 Kjoules   Fat: 13.5g   Saturates:  3.2g  Sugars: 8.1g   Salt:  1.6g 

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