Can you tell that we love carrot cake around here? I think this is the third recipe that category! It’s definitely a favourite in our house, the spicy sweetness is such a perfect mix. And with that yoghurt ‘icing’ – oh wow it’s GOOD!
This particular variation with pear in the mix is one I created for a lovely friend. She’s in the last weeks of her pregnancy, so several of us took a moment this week for a relaxed morning gathering to celebrate the life, and soon arrival of her little girl.
Girls… sugar, and spice, and all things nice 🙂 A spiced cake seemed to fit the occasion wonderfully. The pear adds an enjoyable lightness to the cake; I’d truly recommend giving it a whirl, and if you are out of pears then swap in some apples, you won’t regret it!
Also, trying this ‘icing’ at least once is a must. Like me, you may find yourself putting on every cake you create from this day forward 🙂 (FYI, you’ll need to start preparing this ‘icing’ the night before)
So for my friend; I pray your darling daughter’s arrival is filled with peace and joy. I can’t wait to see her sweet face, and get to know her as she is incorporated into not only your family but this wonderful town and community we’re a part of. I look forward to seeing her grow and develop over the years, and I know she is a lucky, lucky girl for being part of such a marvellous family! Take care in these last few weeks xx
Spiced Carrot & Pear Cake (makes 1 large cake – I used 22cm round cake tin)
1&1/2 cups carrot, grated
3 tbsp honey, melted
2 tbsp butter or coconut oil, melted
1 tsp vanilla extract
1 cup pear, peeled & chopped into approxish 1cm cubes
2&1/2 cups ground almond
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1 tsp baking soda
1/3 tsp salt
Grease a cake tin of your choice (I use a 22cm round pan, feel free to go a bit larger of smaller but be aware you may need to adjust your cooking time slightly for this) and line the bottom with baking paper.
Preheat the oven to 160’C/320’F.
Add the carrot, eggs, honey, butter, and vanilla into a large bowl and mix together well with a whisk. Tip in the remaining ingredients then fold to incorporate well. Pour the mixture into the prepared cake tin then bake in the oven for 35-45mins, or until golden brown and springs back when lightly pressed.
Remove from the oven, set aside to cool for 10 minutes then remove from the cake tin and cool further on a wire rack before icing.
Yoghurt Icing (you won’t need all of this, however you may wish to cut the cake in half for another layer in the middle, or keep the extra aside to serve alongside)
1L unsweetened greek yoghurt
3 tbsp maple syrup
1 tsp vanilla seeds or vanilla extract
2 tbsp fresh lemon juice
Place a muslin cloth lined sieve over a large bowl. Pour the yoghurt onto the muslin cloth then cover and place the entire bowl in the fridge overnight. The whey will drain off through the cloth and sieve and you will be left with very thick yoghurt (you can keep the whey for other uses or discard).
Tip the thickened yoghurt into a bowl then add the remaining ingredients. Mix together well until incorporated nicely and is smooth. Use to ice the cake when it has cooled. If you desire you can sprinkle with a little cinnamon, or walnuts… or freeze-dried raspberries as I have in the photos above (for the sake of girly celebrations 🙂 )