Ingredients

The following ingredients have 4 Servings
  • 2 medium carrots (grated )
  • 2 ¼ cups (250g) wholemeal flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons Chinese Five-Spice mix
  • ½ teaspoon salt
  • 3 eggs ([vegan: 3 tablespoons flax eggs mixed with 9 tablespoons of water and let sit for 5 minutes])
  • ¾ cup (145g) sugar
  • ½ cup (120ml) vegetable oil
  • 1 cup (120g) plain Greek yogurt ([vegan: use dairy free yogurt])
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (250g) powdered icing sugar
  • 4 tablespoons butter (softened [vegan: use vegan butter])
  • 2 tablespoons orange juice

Instruction

  • Preheat oven to 180°C/350°F. Grease a 9” round cake and line the bottom with baking parchment.
  • Peel and grate the raw carrot. Set aside.
  • Sift the flour, bicarb of soda, baking powder, Chinese five spice blend and salt into a large bowl. Stir in the carrot.
  • In a separate bowl, beat the eggs (or flax eggs), sugar, oil, yogurt and vanilla together with an electric mixer.
  • Fold the wet ingredients into the dry gently.
  • Pour into the prepared pan and bake for 35 minutes or until an inserted skewer comes out clean.
  • Leave to cool in the tin.