Carrot and Orange Yoghurt Drizzle Cake

A quick microwave carrot cake topped with a zesty Greek yoghurt icing and fresh mint garnish.

Vegetarian Quick Dessert Microwave Carrot Cake

Estimated Nutrition

Calories

1395.2

kcal / serving

1395.2 kcal total

Carbs

172.5g

per serving

172.5 g total

Fat

65.8g

per serving

65.8 g total

Protein

33.4g

per serving

33.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Self-Rising Flour

Caster Sugar

tbsp

Icing Sugar

Dairy

piece

Egg

Free-range

Butter

Softened, plus extra for greasing

200

Greek-Style Yogurt

Fruits

piece

Orange

Zest only

NutsSeeds

sprig

Mint

Fresh, to garnish

Vegetables

piece

Carrot

Peeled and grated

Method

Combine yoghurt, icing sugar, and orange zest in a bowl.

Allow cake to cool before loosening edges and turning out onto a plate.

Place egg, 55g butter, flour, caster sugar, orange zest, and grated carrots into a food processor.

Blend ingredients briefly until just combined without overmixing.

Cover basin with cling film and microwave on high for 6 to 7 minutes.

Spoon mixture into the basin and smooth the surface with a wet palette knife.

Grease a 600ml pudding basin with butter.

Drizzle icing over the cake and garnish with mint.