Carrot & Yoghurt Cake


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

  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)