Easter Carrot Cake by Lili Forberg

We've teamed up with Lili Forberg to make this eggstremely tasty carrot cake!

Serves 8|Takes 30

INGREDIENTS:

1 cup Flahavan’s Progress Oatlets
1 cup self raising flour
3/4 cup brown sugar
1 tsp cinnamon
1/2 tsp baking powder
1/3 cup vegetable oil
1 egg
1 tsp vanilla essence
1 cup natural yogurt
2 cups grated carrot
1/2 cup chopped pecans

For the icing
200 g cream cheese
1/3 cup icing sugar
1 tsp vanilla essence

For the topping
Handful of Cadbury Mini Eggs
Handful of pecans

METHOD:

Mix all ingredients in a bowl.
Butter and line your loaf tin and put your mixture in. Fan oven bake on 170° for approx 1 hour.
While it’s in the oven, prepare your icing.
In a bowl using a hand mixer, mix the cream cheese, icing sugar and vanilla essence.
After you’ve removed your loaf from the tin and it’s cooled, put the icing on top.
Drizzle with chopped up mini eggs and some chopped up pecans.