Easter Carrot Cake

Energy: 955kj | Serves: 20

Ingredients

2 large eggs

1 cup plain Greek yogurt

⅓ cup olive oil

⅔ cup honey

1/2 cup low fat milk

1 tsp vanilla extract

2 cups whole wheat flour

1 tsp cinnamon

3 tsp baking powder

2 tsp baking soda

1 cup walnuts, chopped

1/2 cup coconut flakes

2 cups carrots, finely grated

ICING

2 cups plain Greek yoghurt

1/2 cup icing sugar

1 tsp vanilla extract

Method

1. Preheat oven to 160°C fan-forced or 180°C. Spray a 20 x 20 square baking pan with cooking spray and line the base with baking paper.

2. Place the walnuts on a baking tray and toast in the oven for a few minutes, until fragrant. Add coconut flakes and toast for another minute. Grate carrots.

3. In one large bowl, whisk together eggs, yoghurt, oil, honey , milk and vanilla; whisk well and set aside. In another large bowl, add flour, cinnamon, baking powder and baking soda: whisk well breaking up any lumps.

4. Add dry ingredients to the wet ingredients, stir gently until combined (do not over mix). Add carrots, walnuts and coconut; stir gently just enough to combine. Pour mixture in prepared baking pan and bake for 35-40 minutes. Remove from the oven and cool completely.

Icing

1. Line a small colander with paper towel and place on top of a small bowl. Add yoghurt and let it strain in a fridge for 2-3 hours.

2. Discard the liquid and add strained yoghurt into a medium bowl, along with icing sugar and vanilla extract. Whisk well, spread over the top of the cake.