YouTube - Carrot + Apple Loaf with Greek Yoghurt Drizzle

From my One Cake Three Ways series - YOUTUBE @KATEFLOWERFOOD

Spiced and beautifully moist, this loaf is packed with grated carrot and apple, creating a moist loaf that is both nourishing and oh so satisfying. Cinnamon and nutmeg bring warmth, while the tangy yoghurt drizzle adds a bright, zingy finish. It’s a loaf that leans savoury-sweet—perfect for lunchboxes, picnics, or those everyday moments that call for something simple and homemade. A wholesome bake that still feels like a treat.

Scroll down to cook this cake with me on my YouTube channel @kateflowerfood

VEG | V |

SERVES (8)

PREP TIME -15 mins

COOK TIME - 50 mins

INGREDIENTS

Base Cake

Dry Ingredients

1 ½  cup SR flour 

1 cup almond meal 

½ cup brown sugar 

½ tsp salt (I used locally sourced Lake Deborah salt)

Wet Ingredients

3 eggs

½ cup milk

½ cup yoghurt

½  cup olive oil

1 tsp vanilla paste  or extract

2 apples, coarsely grated (skin on)

Additional Ingredients

Dry

2 tsp cinnamon

½ tsp nutmeg

1/2 cup toasted walnuts, roughly chopped

Wet

2 large carrots, grated

Greek Yoghurt Drizzle

300g icing sugar

100g Greek yoghurt

Optional

Extra walnuts or toasted flaked almonds to top

Lemon zested across the top

Flaky salt sprinkled across the icing, nuts and zest

METHOD

Pre heat oven to 170°C fan forced

  1. Add dry ingredients to a large mixing bowl. 

  2. Using a whisk, stir thoroughly to combine ingredients and aerate the flour.

  3. In a separate bow, whisk together the wet ingredients, 

  4. Pour into the dry ingredients. 

  5. Fold the ingredients together with a spatula, making sure to collect all of the dry ingredients, mixing them in well.

  6. Add spices, toasted walnuts and grated carrot to the batter, and fold through thoroughly. 

  7. Grease and line a loaf tin, we used a 12cm x 22 cm tin.

  8. Pour prepared batter into loaf tin, smoothing the top with a spatula. 

  9. Bake for 50 minutes - 1 hour or until the cake springs back when pressed. 

  10. If the top is browning too much, cover with foil for the last 15 minutes of the cook. 

  11. Allow the cake to rest in tin for 10 minutes before turning out onto a wire rack to cool completely before icing. 

  12. To make drizzle, mix together both the icing sugar and greek yoghurt in a bowl. Stir well to thoroughly combine and reach the desired consistency before pouring over cooled cake. 

COOKS NOTES

DAIRY

  • For the milk and yoghurt component, if you don't have quite enough milk or no yoghurt in the fridge, don't worry, just add 1 cup of what you have to hand: milk, yoghurt or both.

DRY MIX OPTIONS

  • I like to mix up my dry mix and use alternatives. In this recipe, you can swap the self-raising flour with: 1 cup Wholemeal Spelt + ½ cup SR flour and 2 tsp baking powder.

  • I also like to use coconut for texture. Use that if you’d like to replace the almond meal, however I’d swap 1 cup almond meal for 1.25 cups of coconut. 

FAT

  • All cakes require a fat component, the beauty of using olive oil is that it helps to keep the cake moist for days in addition to its plethora of health benefits. 

EGGS

  • Use room temperature eggs. Because the yolks are softer at room temperature, they break much more easily and incorporate well into the other ingredients in the bowl.

BAKING, CAKE, CELEBRATIONS, CLASSIC RECIPES, FAST AND FABULOUS, QUICK AND EASY, RECIPES, SWEET RECIPES, WHOLE FOOD RECIPESKate Nancarroweasy baking, apple cake, best cake recipes, carrot cake, apple and carrot cake, apple carrot loaf, spiced carrot cakeComment