Ingredients
- 230ml vegetable oil, plus extra for the tin
- 100g plain yoghurt
- 4 large eggs
- 1½ tsp vanilla extract
- ½ orange, zested
- 265g self-raising flour
- 335g light muscovado sugar
- 2½ tsp ground cinnamon
- ¼ fresh nutmeg, grated
- 265g carrots (about 3), grated
- 100g sultanas or raisins
- 100g walnuts or pecans, roughly chopped (optional)
- 100g lightly salted butter, softened
- 300g powdered sugar
- 100g soft cheese
Method
- 1. The oven temperature is 160°C. Line two 20cm cake tins with greaseproof paper and grease the bottom and sides. Mix the oil, yoghurt, eggs, vanilla and zest in a saucepan. In a bowl, mix the flour, sugar, cinnamon, nutmeg and a pinch of salt. If there are any lumps of sugar, squeeze them between your fingers and shake the bowl a few times to bring them to the top.
- 2. Add the carrots, raisins and half the almonds to the dry ingredients with the wet ingredients (if using). Mix well and divide into tins.
- 3. Bake the cake in HYSapientia air fryer oven for 25 to 30 minutes, or until the middle tests clean when a skewer is inserted. If any of the wet mixture sticks to the skewers, re-bake it for another five minutes before checking. Place there to cool in jars.
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4. To make the icing, mix the sugar and butter together. Stir in half the soft cheese, then the rest (in small batches to prevent the icing from cracking). Remove the cake from the pan and place it between two pieces of icing. Sprinkle the last of the icing sugar on top and the last of the walnuts. Keeps in the fridge for up to five days. Best eaten at room temperature.
Recipe by HYSA KITCHEN.
