Carrot Cake

Ingredients

115ml vegetable oil, plus extra for greasing

25g Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt

2 eggs

200g light brown sugar

300g grated carrot (grated weight)

100g walnuts, chopped roughly

180g self-raising flour

1 pinch salt

½ tsp bicarbonate of soda

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

½ tsp mixed spice

Optional: Zest of ½ an orange

For the Icing

125g Irish Yogurts Clonakilty Half Fat Crème Fraîche

60g butter at room temperature

Vanilla

400g Icing Sugar, sieved

Preheat your oven to 160°C fan
In a large bowl combine sugar, flour, salt, bicarbonate of soda, cinnamon, nutmeg and ground spice
In another bowl or jug combine the oil, yogurt, eggs and grated carrot
Fold the wet ingredients into the dry ingredients and ensure all is thoroughly combined
Fold in your walnuts
Tip into 2 greased and lined tins and place in your preheated oven. Bake for 40-45 minutes
Allow to cool on a wire rack for an hour
In the meantime make your icing by adding your butter and Crème Fraîche to a bowl. Slowly incorporate your icing sugar in small batches. Add a few drops of vanilla extract and whisk for a further 3-5 minutes until pale and thick. Refrigerate for 1-2 hours
Assemble and decorate your cakes with the frosting and any leftover walnuts as desired