Carrot Ginger Cake with Yoghurt Frosting


For Cake:

180gr all-purpose flour
45g whole wheat pastry flour
2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cardamom
1 teaspoon fine sea salt
½ teaspoon cardamom
¼ teaspoon nutmeg 
280g FAGE Total, FAGE Total 2% or FAGE Total 0%
60g grated carrots
120ml orange juice
100g brown sugar
3 large eggs, beaten
60ml olive oil
½ teaspoon vanilla 
25g finely chopped candied ginger
50g golden raisins

For Frosting:
170g cream cheese, cut into cubes
190g powdered sugar
145g FAGE Total, FAGE Total 2% or FAGE Total 0%
4 tablespoon unsalted butter, softened
2 teaspoon vanilla 

  1. Cake: Preheat oven to Gas Mark 4. Spray a square baking pan with cooking spray and line with parchment paper.
  2. Ιn a medium bowl whisk together flour, whole wheat flour, cinnamon, baking soda, salt, cardamom, and nutmeg.
  3. In a large mixing bowl, whisk to combine FAGE Total, carrots, orange juice, brown sugar, eggs, oil, and vanilla.
  4. Fold dry ingredients into the carrot mixture until blended. Fold in ginger and raisins.
  5. Scrape batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the centre comes out clean.
  6. Let cool in pan for 15 minutes, then turn out onto a rack to cool completely, about 2 hours.