Ingredients
- 200 g Brown sugar
- ¾ cup vegetable oil (I used canola)
- ¼ cup yoghurt (I used apricot but you can use greek or whatever you have on hand)
- 3 large eggs
- 2 teaspoons Vanilla essence
- 250 g plain flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 260 g grated carrot
- ¾ cup chopped walnuts
Method
- Preheat oven to 180°C. Line and grease a 23cm springform pan.
- In a large bowl add brown sugar and oil.
Mix with an electric beater until combined.
- Add the yoghurt and beat for approximately one and a half minutes.
- Add the eggs, one at a time. Beat well after each addition. Mix in the vanilla.
- In a separate bowl combine the sifted flour, baking soda, cinnamon, nutmeg and salt.
- Stir the dry ingredients into the wet ingredients with a large spoon.
Mix until just combined. Fold in the carrot and walnuts. - Pour into the springform pan.
- Bake for approximately 40 minutes or until a skewer inserted into the
centre comes out clean. - Check cake at 30 minutes and then again at 35 minutes. It is important to not over bake this cake.
- Allow to sit in pan for 10 minutes before turning out.
- Cool completely and then frost.
This cake gets better with age. Store covered in the fridge once frosted. It will last for at least 5 days like this.