Carrot cakeslices

Carrot cakeslices

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  • Preparation:
  • Total:
  • Serves: 12 persons

Ingredients

Instructions

  1. Step 1

    Frosting
  2. Step 2

    Combine the yoghurt and honey, pour into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drip in the fridge for approx. 2 hrs. Keep gently squeezing out the yoghurt.
  3. Step 3

    Cake tin
  4. Step 4

    Line a cake tin (approx. 22 cm) with baking paper.
  5. Step 5

    Cake batter
  6. Step 6

    Place the butter, eggs and vanilla in a bowl, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour, oats, baking powder, cinnamon and salt, mix into the batter.
  7. Step 7

    Peel and coarsely grate the carrots. Finely chop the apricots. Grate the lemon zest into the mixture, halve the lemon. Squeeze out 3 tbsp of juice, mix into the batter with the carrots and apricots. Transfer the cake mixture to the prepared tin.
  8. Step 8

    To bake
  9. Step 9

    Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave the cake in the tin and allow to cool completely on a rack. Cut the cake into 12 slices.
  10. Step 10

    To decorate
  11. Step 11

    Squeeze out the yoghurt once more, transfer to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe onto the slices of cake.