We make it cake o’clock! This carrot cake recipe from Rachel’s is light and moist with a creamy cheese and yogurt frosting – in a nutshell, delish!



150g light brown sugar

150ml vegetable oil

3 large eggs, beaten

150g self raising flour, sifted

1tsp ground cinnamon

1tsp bicarbonate of soda

250g carrots, peeled and grated

100g raisins

100g Rachel’s low fat vanilla yogurt


For the frosting:

200g soft cheese

75g icing sugar

70g Rachel’s low fat vanilla yogurt


Serves: 6-8 slices

Prep time: 30 mins

Cook time: 50 mins



1. Pre-heat the oven to 180C/350F/Gas Mark 4. Grease and line a 18cm/7inch round loose bottom tin.

2. Using a mixer with a balloon whisk, whisk the sugar with the vegetable oil and then gradually add in the eggs.

3. Fold in the flour, cinnamon and bicarbonate of soda. Add the carrots, raisins and yogurt and mix thoroughly.

4. Tip the mixture into the prepared tin and bake for 40 – 50 minutes until firm to touch. Insert a skewer into the centre of the cake and if it comes out clean the cake is cooked. Transfer to a cooling rack.

5. To make the frosting, beat the soft cheese with the icing sugar and yogurt until smooth.

6. Decorate the cake with the frosting using a knife or the back of a spoon and spread to the sides. Transfer to a serving plate and slice.