Maple Carrot Cake
  • 300g carrots (approx 2)
  • 75g raisins
  • 200g self-raising wholemeal flour
  • 1 teaspoon bicarb of soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 eggs
  • 100g light brown sugar
  • 5 tablespoons maple syrup
  • 100ml vegetable oil
  • 120g Greek yogurt
For the Maple Whipped Cream Topping
  • 250ml whipping cream
  • 1 tablespoon maple syrup (or to taste)
  1. Preheat oven to 180C. Grease a 9” cake tin and line the bottom with baking parchment.
  2. Peel and grate the carrots into a large bowl. Add the raisins. Sift the flour, bicarb, baking powder, cinnamon and salt over them (adding any sieved out bran back into the bowl). Stir to coat the carrots and raisins.
  3. In a separate bowl, beat the eggs, maple syrup, oil and Greek yogurt together with an electric mixer.
  4. Fold the wet ingredients into the dry gently.
  5. Pour into the prepared pan and bake for 40 minutes or until an inserted skewer comes out clean.
  6. Leave to cool in the tin and then remove and ice as desired.
For the Maple Whipped Cream Topping
  1. Whip the cream and maple syrup together with an electric mixer until it starts to stiffen. Refrigerate until ready to use. Add more maple syrup if desired.
Recipe by Veggie Desserts at