Carrot Cake with Yogurt Cream Frosting
This carrot cake uses Greek yoghurt frosting instead of cream cheese, making for a yummy and slightly healthier version of the classic.
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Ingredients
- 270 ml sunflower oil
- 200 g brown sugar
- 3 eggs
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ⅛ tsp salt
- 50 g raisins
- 50 g walnuts (chopped)
- 350 g carrots (grated)
- 260 g whole wheat flour
- butter
- 250 g strained greek yogurt
- 150 g icing sugar (sifted)
- 100 ml double cream
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