350g SR flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
400g carrots, peeled, finely grated
375g brown sugar
275ml vegetable oil
4 eggs
200g Greek yoghurt
250g cream cheese
80g icing sugar
1 tsp vanilla extract
100g white chocolate, melted
walnut halves to decorate
1. Preheat oven to 170C. Sift flour, baking powder and spices together in a bow, then add carrot and mix well.
2. Line a 24cm round cake tin with baking paper. Whisk sugar, oil, eggs and yoghurt together in a second bowl, then stir in flour mixture. Pour into prepared tin and bake for 40-45 minutes or until cooked when tested with a skewer. Cool on a wire rack.
3. Beat cream cheese, icing sugar and vanilla in a bowl until smooth, then stir in melted chocolate. Spread over cooled cake. Decorate top of cake with walnut halves.
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