Carrot & Yoghurt Cake

The moistest carrot cake you will ever bake! FAGE Total Yoghurt not only replaces some of the fats in this cake but adds a delicious gooeyness as well.

Enjoy our twist on an old favourite with this recipe for carrot cake. Using FAGE Total Yoghurt in the baking ensures a lovely and moist cake as in addition to being slightly healthier.


Serves 10
200g FAGE Total Yoghurt
150g carrot, grated
200ml orange juice
75g muscavdo sugar
75g sultanas
75g sunflower seeds
50ml sunflower oil
3 eggs, beaten
½ tsp vanilla extract
300g wholemeal flour
150g wheat germ
1 ½ tsp bicarbonate of soda
2 tsp cinnamon
¼ tsp nutmeg

Serves 10
  1. Preheat oven to 325°F / 170°C / Gas Mark 3.
  2. Mix the carrots, FAGE Total Yoghurt, orange juice, sugar, sultanas, sunflower seeds, oil, eggs, and vanilla in a large mixing bowl.
  3. In another bowl, thoroughly mix the flour, wheat germ, bicarbonate of soda, cinnamon and nutmeg.
  4. Fold the dry ingredients gradually into the carrot mixture until blended.
  5. Spoon the mixture into a lightly greased 30cm x 19cm rectangular cake tin, and bake for 1 hour.
  6. Remove from the oven and turn out onto a cooling rack. Allow to cool for 2 hours, cut into squares and store in an air tight container.
  7. To make this even more delicious, mix together the ingredients below until it forms a smooth paste. Spread on top of cake and decorate with walnuts: 100g FAGE Total Yoghurt, 100g full-fat soft cream cheese, 50g unsalted butter (room temperature), 75g icing sugar, 16 walnut pieces (optional)

Looking for more ideas? Why not try our Apple & Cinnamon Streusel Cake