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Carrot and Orange Yoghurt Drizzle Cake
A quick microwave carrot cake topped with a zesty Greek yoghurt icing and fresh mint garnish.
Vegetarian
Quick
Dessert
Microwave
Carrot Cake
Estimated Nutrition
Calories
1395.2
kcal / serving
1395.2 kcal total
Carbs
172.5
g
per serving
172.5 g total
Fat
65.8
g
per serving
65.8 g total
Protein
33.4
g
per serving
33.4 g total
Cook Time
7
minutes
Serves
1
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
55
g
Self-Raising Flour
55
g
Caster Sugar
3
tbsp
Icing Sugar
Dairy
1
piece
Egg
Free-range
55
g
Butter
Softened, plus extra for greasing
200
ml
Greek-Style Yoghurt
Fruits
1
piece
Orange
Zest only
1
piece
Orange
Zest only
NutsSeeds
1
sprig
Mint
Fresh, to garnish
Vegetables
2
piece
Carrot
Peeled and grated
Method
1
Place egg, 55g butter, flour, caster sugar, orange zest, and grated carrots into a food processor.
2
Blend ingredients briefly until just combined without overmixing.
3
Grease a 600ml pudding basin with butter.
4
Spoon mixture into the basin and smooth the surface with a wet palette knife.
5
Cover basin with cling film and microwave on high for 6 to 7 minutes.
6
Allow cake to cool before loosening edges and turning out onto a plate.
7
Combine yoghurt, icing sugar, and orange zest in a bowl.
8
Drizzle icing over the cake and garnish with mint.