Name: Eggless Carrot Cake
Ingredients: ¾ cup Full cream plain yoghurt; ⅔ cup Brown sugar; ⅔ cup Cooking oil; 1 ½ cups Cake flour; 8 ml Baking powder; 3 ml Salt; 5 ml Ground Cinnamon; 3 ml Ground Cloves; 3 ml Pomento Spice; 2 ml Bicarbonate of Soda; 300 g Finely Grated Carrot; 60 g Finely Grated Apple; 60 ml Seedless Raisins; 60 ml Chopped Walnuts; 125 g Butter, softened; 250 g Icing Sugar; Zest of Lemon; Juice of half a lemon

Carrot Cake

¾ cup Full cream plain yoghurt

⅔ cup Brown sugar

⅔ cup Cooking oil

1 ½ cups Cake flour

8 ml Baking powder

3 ml Salt

5 ml Ground Cinnamon

3 ml Ground Cloves

3 ml Pomento Spice

2 ml Bicarbonate of Soda

300 g Finely Grated Carrot

60 g Finely Grated Apple

60 ml Seedless Raisins

60 ml Chopped Walnuts

Buttercream

125 g Butter, softened

250 g Icing Sugar

Zest of Lemon

Juice of half a lemon

Preheat oven to 180° C and grease a cake tin.

Whisk yoghurt, oil and sugar together until light and fluffy

Sift dry ingredients together and add to beaten mixture.

Fold in carrot, apple, raisins and nuts

Pour batter into prepared tin

Bake for 45 Minutes or until a cake tester comes out clean

To make the icing, cream the butter icing sugar in a bowl until a firm buttercream forms.

Beat in the zest and the lemon juice.

Ice the cooled cake and decorate with more walnuts and lemon zest.