Recipe Wednesday

A ‘lighter’ Carrot Cake with Greek Yoghurt frosting!

Ingredients

Cake

• 200g of spelt flour

• 3 Clarence Court eggs

• 100ml maple syrup

• 2 tsp of cinnamon

• 1 tsp of nutmeg

• 1 tsp of ground rosemary

• Zest of 1/2 an orange

• 75g of butter, melted and extra for greasing the tins

• 75g greek yoghurt

• 150g sultanas

• 2 large carrots, peeled and grated

• 2 tsps of baking powder

• 1 tsp of bicarbonate of soda

• Pinch of salt

Icing

• 400g greek yoghurt

• 5 tbsps of maple syrup

• Zest of 1/2 a orange

• Rosemary sprigs for decoration

Method

1. Preheat the oven to 180 degrees. Grease and line two cake tins.

2. Melt the butter over a low heat and then transfer to a large mixing bowl. Add the sieved flour, maple syrup, cinnamon, rosemary, nutmeg, vanilla extract, eggs and yoghurt. Beat well till a smooth consistency and evenly mixed.

3. Stir in your grated carrot, orange zest and sultanas.

4. Once everything is mixed, the batter smooth and sultanas evenly dispersed, sieve in your baking powder and bicarbonate of soda. Mix well.

5. Evenly transfer into the two cake tins and place in the oven for 20 minutes.

6. Insert a skewer (or knife for those less equipped kitchens) and if it comes out clean remove from the oven. Transfer to a wire rack and leave to cool.

7. Whilst your cake cools, mix everything for your icing together, tasting to see if you want more maple syrup for a sweeter icing. Place in the freezer for 10 minutes to harden up before storing in the fridge till the cake is cooled.

8. Halve the icing between the two cakes, spread and sandwich together. Dot with rosemary sprigs and serve!