Carrot Cake

Carrot Cake

Moist and tangy carrot cake with a goats' cheese topping.



Servings: 10 Prep Time: 20 mins Cooking Time: 1 hour plus 1 hour in the fridge

What you'll need

  • 225g self-raising flour
  • 2 teaspoons baking powder
  • 150g muscavado sugar
  • 4 dessertspoons Delamere Dairy plain goats' yogurt
  • 2 eggs
  • 150ml sunflower oil
  • 1 banana mashed
  • 100g grated carrot
  • 50g chopped walnuts

For The Topping

  • 175g Delamere Dairy spreadable goats' cheese
  • 50g Delamere Dairy goats' butter
  • 125g icing sugar
  • Few drops vanilla extract
  • Walnut halves to decorate



How to make it...

  1. Sift the flour and baking powder into a bowl. In a separate bowl whisk together the sugar, yogurt, eggs, oil and banana. Then add to the flour to make a paste before finally mixing in the carrots and walnuts.
  2. Grease a 20cm sponge tin and line with greaseproof paper. Add the cake mix. Bake at 180°C for about 45 minutes to an hour until cooked.
  3. To make the topping place the cheese, butter, icing sugar and vanilla in a food processor for 20 seconds until smooth and spread onto the cake when it has cooled. Decorate with more walnuts and refrigerate for an hour before serving.



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