CARROT & YOGHURT BRUNCH CAKE
SERVES 8–10
● 900g loaf tin ● 200g plain flour ● 2 tsp baking powder
● Pinch of salt ● 200g caster sugar ● 40g porridge oats ● 3 eggs ● 75g Greek yoghurt
● 1 tsp vanilla extract ● 175ml vegetable or rapeseed oil ● 150g carrot, grated
● Zest and juice of one unwaxed orange (about 40ml) For the frosting (optional) ● 40g butter, at room temperature
● 65g full-fat cream cheese ● ½ tsp vanilla extract ● 100g icing sugar
1. Preheat the oven to 180°C/160°C fan/gas Mark 4. Line a 900g loaf tin with non-stick baking paper.
2. Place the flour, baking powder, salt, sugar and oats in a large bowl.
3. In a separate, mediumsized bowl, mix together the eggs, yoghurt, vanilla and oil. Pour into the dry ingredients and beat until just combined. Add the carrot, orange juice and zest and mix well.
4. Pour the cake mixture into the prepared loaf tin and bake for one hour. Don’t be alarmed that the top turns chestnut brown – if you want to prevent it turning any darker, cover it with foil for the last 20 minutes in the oven. The cake is ready if the centre springs back when lightly touched.
5. Allow the cake to cool in the tin for 30 minutes before transferring it to a wire rack to cool completely.
It is delicious just as it is, but can be served with a dollop or two of Greek yoghurt if you want to jazz it up, or topped with the frosting for a special occasion.
6. To make the frosting, beat the butter, cream cheese and vanilla extract together until pale and creamy. Add half the icing sugar and beat until smooth, before beating in the remainder. Spoon on top of the cake, then use a palette knife to swirl it out.