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Carrot Cake

230g butter

100g natural yoghurt

4 eggs

1 1/2 teaspoon vanilla

zest of half an orange

265g self raising flour

335g light muscovado sugar

2 1/2 teaspoon ground cinnamon

1/4 fresh nutmeg, grated

265g carrots, grated

100g sultanas or raisins

100g walnuts or pecans roughly chopped

For the icing:

100g butter

300g icing sugar

100g soft cheese

whisk butter, yoghurt, vanilla and zest together

Mix flour, sugar, cinnamon and nutmeg together.

Add the wet ingredients to the dry ingredients and mix well.

Add the carrots, raisins and half the nuts.

(Plan Ammendment: Plan does not add raisins or nuts)

Bake in 2 20cm cake tins at 180 degrees C for 25 – 30 minutes, until a skewer comes out clean

(Plan Ammendment: Plan has one cake tin this size, so is cooking it for longer)

Allow to cool completly before icing

For the icing beat the sugar and butter together until smooth.

Add half the soft cheese into the buttercream and beat together

Add the rest of the soft cheese

(Plan Ammendment:Plan just uses normal buttercream)

Stack the two cakes with a later of icing in the middle and more spread on the top

Sprinkle on the remaining nuts

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