Light carrot cake with yogurt and curd cheese frosting

Name: Light carrot cake with yogurt and curd cheese frosting
Total time: 1 h
Yield: 12 slices
Cuisine: Hungarian
Ingredients: 300 g carrots, finely grated; 3 eggs; 150 g wholemeal spelt flour; 50 g ground walnuts; 80 g brown sugar or erythritol; 5 tbsp oil; 1 tsp baking powder, ½ tsp bicarbonate of soda; 2 tsp cinnamon, pinch of nutmeg; for the frosting: 250 g low-fat curd cheese, 200 ml Greek yogurt, 2 tbsp honey, 1 lemon, zest

Time: 1 hr + chilling (about 30 min hands-on)12 slicesapprox. 220 kcal / serving (estimated)approx. 8 g protein / serving

Carrot cake originally spread from England and the United States, and in Hungary a lighter version soon became popular too. This recipe uses wholemeal spelt flour and little sugar, and in place of the usual buttercream it gets a curd cheese and yoghurt cream. It is spiced, moist and especially good the next day, when the cream has melded with the cake.

Light carrot cake with yogurt and curd cheese frosting (illustration)

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Ingredients

300 g carrots, finely grated
3 eggs
150 g wholemeal spelt flour
50 g ground walnuts
80 g brown sugar or erythritol
5 tbsp oil
1 tsp baking powder, ½ tsp bicarbonate of soda
2 tsp cinnamon, pinch of nutmeg
for the frosting: 250 g low-fat curd cheese, 200 ml Greek yogurt, 2 tbsp honey, 1 lemon, zest

Method

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Preheat the oven to 175 °C and line a 24 cm tin.
Whisk the eggs with the sugar until fluffy, mix in the oil, then the flour, baking powder, bicarbonate of soda, spices and walnuts.
Fold in the carrots, pour into the tin and bake for 35-40 minutes.
For the frosting, blend the curd cheese with the yogurt, honey and lemon zest until smooth.
Spread over the cooled cake and chill for 1 hour; it keeps 4 days.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Grate the carrots finely, because coarse pieces do not soften during baking and leave the cake full of holes.
Spread the cream only on the completely cooled cake, or it will melt and run off. In a fan oven, bake at 155 °C.
Blend the curd cheese and yoghurt until completely smooth, so that the cream turns silky rather than grainy.

Frequently asked questions

How long does it keep?

It keeps for 4 days, covered, in the fridge. Because of the cream, always store it in the fridge, and take it out half an hour before serving.

What can I use instead of spelt flour?

Wholemeal wheat flour, or half plain flour. A gluten-free flour blend works too, but the cake will be more crumbly.

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