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- Serves: 12 persons
- 400 gplain greek yoghurt
- 2 tbspliquid honey
- 50 gbutter
- 1 tspvanilla paste
- 50 gwhite flour
- 50 gfine whole-grain rolled oats
- ½ tspbaking powder
- ½ tspcinnamon
- 1 pinchsalt
- 140 gcarrots
- 80 gdried apricots (sweet)
- 1organic lemon
Step 2Combine 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.
Step 3Cake tin
Step 4Line a cake tin (approx. 22 cm) with baking paper.
Step 5Cake batter
Step 6Place 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.
Step 7Peel 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.
Step 8To bake
Step 9Approx. 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.
Step 10To decorate
Step 11Squeeze 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.