Delicious Recipes
Yoghurt Carrot Cake Traybake
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Ingredients
Cake
- 90 g plain flour
- 130 g wholemeal flour
- 1.5 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1 tsp ground cinnamon
- Pinch salt
- 80 ml vegetable oil
- 150 g honey
- 2 medium eggs
- 245 g Glenilen Farm Natural Yoghurt
- 335 g grated carrots
- 150 g currants
Decoration
- 100 ml Glenilen Farm Natural Yoghurt
- 1 small carrot, grated
Method
- Preheat your oven to 180C/160C fan.
- Line a 9-inch square baking tin with parchment and set aside.
- Add the wholemeal flour, plain flour, bread soda, baking powder, salt, and spices to a bowl and mix well. Make a well in the centre.
- Add the oil, eggs, yoghurt, and honey, and mix to combine.
- Add the grated carrot and currants and mix through (use the largest side of the grater, you want visible strands of carrot, not a fine mush).
- Spoon the mixture into the lined tin.
- Bake in the preheated oven for 45-50 minutes.
- Remove and allow to cool completely.
- Once cold, cut into bite-sized pieces.
- To serve, top each piece with a small spoon of yoghurt and a little grated carrot.
