A light summery carrot cake bursting with pineapple, coconut and spices.
- 75 g plain yogurt
- 100 ml pineapple juice (from the tin)
- 100 ml milk (I used Oato)
- 1 teaspoon apple cider vinegar
- 50 g butter
- 150 g sugar
- 240 g plain flour
- 3 teaspoons baking powder
- 3/4 teaspoon bicarbonate of soda
- 1/2 teaspoon mixed spice
- 200 g grated carrots (approximately 2 medium carrots)
- 100 g pineapple chunks (chopped)
- 25 g dessicated coconut
- 25 g currants
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Put the yogurt, pineapple juice, milk and apple cider vinegar in a bowl, mix well and leave to curdle for 5-10 minutes (you can do this whilst preparing the other ingredients and your tins).
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Cream the butter and sugar in a large bowl.
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Add the liquid mixture with the flour, baking powder, bicarbonate of soda and mixed spice to the creamed mixture and mix gently to combine.
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Stir through the remaining ingredients, carrot, pineapple, coconut and currants until evenly distributed throughout. Try to keep mixing to a minimum.
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Pour into 1 large cake tin and bake at Gas Mark 4 (375f /190c) for 55-60 minutes. A skewer might still come out slightly sticky but you will be able to tell from this if the cake is uncooked in the centre.
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Allow to cool in the tin for 20-30 minutes before removing to a wire rack where it can cool properly.
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Enjoy as it is, or slice in half and fill with your favourite cream or icing. Altenatively, leave the cake plain and allow each person to add their own toppings and/or fillings.
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Enjoy!
