For the cake:
For the frosting:
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.
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.
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.
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.
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