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