Light cinnamon carrot cake with yoghurt topping

Light cinnamon carrot cake with yoghurt topping


·       200 g wheat flour

·       200 g carrot

·       1 orange

·       2 eggs

·       2 very ripe bananas

·       1 tablespoon lemon oil

·       50 ml vegetable oil

·       80 g walnuts

·       0.5 teaspoon baking powder

·       1.5 teaspoons baking soda

·       2 teaspoons cinnamon



·       250 g thick natural yoghurt

·       3 tablespoons agave nectar

·       2 teaspoons gelatin


Whip the eggs (heated to room temperature) until their volume doubles.

Still whipping, add the oil in a continuous and thin stream.

Add the peeled and thinly grated carrot, the peeled orange skin, the orange cut into very small cubes, the lemon juice, the mashed bananas and the broken walnuts and stir.

Sieve the flour, baking powder, soda, cinnamon and a pinch of salt into the second dish and stir. Pour into the dish with the carrot and stir.

Put the dough over to a baking tin with a diameter of ca. 22 cm lined with baking paper. Bake for around 60 minutes at a temperature of 150°C.

Mix the yoghurt with the agave nectar. Gradually, still mixing, add the gelatin dissolved in hot water.


Cut the well-cooled cake horizontally into two parts. Grease the bottom with one half of the topping, cover with the other part of the cake and smear the rest of the topping over it. Decorate with walnuts.

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