Carrot Cake Loaf with Yoghurt Cardamom Icing

Carrot Cake Loaf with Yoghurt Cardamom Icing

If you are reading this post for the first time, you have no idea what lengths I had to go to to get this post back up! Long story short there were technical difficulties, 1 hour phone calls to my domain host, logins to my FTP, a loss of hair due to excessive hair pulling, lots of refreshing and just general angst and frustration. Thank goodness I wrote  the recipe down with a good ‘ol pen and paper! So without further ado here it is.


  • 1.5 cups self-raising bran enriched flour
  • 1/2 cup cake flour
  • 1/2 cup castor sugar
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3/4 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp cardamom
  • 1/3 cup vegetable/sunflower/canola oil
  • 3/4 cup milk
  • 2 carrots, grated
  • chopped dates, handful
  • chopped pecan nuts, handful

For the cardamom & yoghurt icing

  • 1/2 cup icing sugar
  • 2 Tb greek or double cream yoghurt
  • pinch of ground cardamom or more


  1. Whisk dry ingredients together in a bowl.
  2. Whisk wet ingredients together.
  3. Combine wet ingredients into dry ingredients and mix until incorporated.
  4. Fold carrots, dates and nuts into mixture.
  5. Empty contents into a greased loaf pan and bake at 180ºC for 40 – 45 minutes until the top is brown and a knife comes out clean.
  6. To make the icing, mix the icing sugar and yoghurt together with the cardamom. If you would like a thicker icing add more icing sugar. Glaze when completely cool.




2 thoughts on “Carrot Cake Loaf with Yoghurt Cardamom Icing”

    • Hi Moheni, so sorry completely forgot to include the icing when I re-wrote the recipe. It’s 1/2 cup of icing sugar and 2Tb of greek/ double cream yoghurt with a pinch or more of cardamom. If you like a thicker glaze, add more icing sugar!

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