Carrot Cake

We lighten up this classic bake with Greek yoghurt and diet lemonade

Have a go at this simple recipe made with grated fruit, veggies and diet lemonade of all things, and tastes sweet and fruity.

  • Difficulty: Medium
  • Time: 45 mins
  • Servings: 12
  • Calories: 149
  • Vegetarian


For the cake:

  • 140g wholegrain flour
  • 70g light brown sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 150g grated carrot
  • 100g grated apple
  • 40g raisins
  • 30g chopped nuts
  • 40g coconut oil, melted
  • 60ml diet lemonade
  • 1tsp vanilla

For the frosting:

  • 300g 0% Greek yoghurt
  • 30g stevia and sugar blend (half and half)
  • 20g walnuts chopped


Step 1:

Sift all of your dry ingredients and whisk them together. You’ll notice all the little bits of wheatgerm stay in the sieve, you can add those back into the mix as they have a lovely chewy texture which works fabulously in carrot cake.

Step 2:

Combine the grated fruit and veggies with oil, raisins and nuts, then add vanilla and diet lemonade. The lemonade is sweet so it will add to the overall sweetness of the cake, and the citrus flavour works well.

Step 3:

Combine your fruit and veg mix with the dry ingredients and spread your batter into a 20cm cake tin and bake for 30 minutes on 180°c.

Step 4:

Let your cake cool completely. Combine the yoghurt with sugar-stevia mix and spread onto your cake finally sprinkling with nuts. If you don’t have stevia you can use 15-20g sugar in its place.

P.S. Top tip: Use pumpkin or butternut squash if you’re feeling adventurous. Give the frosting a miss and this recipe is vegan.

Fancy these?