Carrot Cake with Yoghurt Icing

Carrot Cake with Yoghurt Icing

All purpose flour – 1 ½ cups
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Ground Cinnamon – 1 teaspoon
Ground Nutmeg – ¼ teaspoon
Salt – ¼ teaspoon
Vegetable Oil – ¼ cup + 2 tablespoons
Sugar – ¾ cup
Hot Water – 1/2 cup
Pure vanilla extract – 1 teaspoon
Carrots – 1 cup, grated


Preheat the oven to 180C

Grease and dust with flour a 9 inch cake pan

Mix all dry ingredients in a bowl with a whisk.

In another bowl, mix oil, sugar, vanilla, and water with a whisk.

Add half of the dry flour mixture and mix well. Then mix in remaining dry igredients.

Finall, add grated carrots and fold in with a spatula.

Pour the batter into prepared cake pan.

Bake into preheated oven for 25-30 minutes.
For the Icing

1 cup Greek yogurt, strained
2 tablespoons butter, room temperature
1 teaspoon vanilla
1/8 teaspoon salt
1 cup icing sugar


Place the Greek yogurt in a paper towel-lined strainer and let sit in the refrigerator for 4 hours. Remove and gently press the yogurt with the paper towel, releasing any remaining liquid.
Add the yogurt to a medium mixing bowl and add the room temperature butter, vanilla, and salt. Whip on high until the ingredients come together.
Slowly incorporate half of the icing sugar, mixing on high. Then add the other half, finishing with a final mix on high for 10 to 15-seconds.


Posted on

May 16, 2016

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