What you'll need:
- 250g grated carrots (3-4 medium sized carrots)
- 300g low fat plain Greek yogurt
- 340g flour
- 100g light brown sugar
- 2 eggs
- 2 tsp cinnamon
- 1 tsp ginger
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
What to do:
Preheat your oven to 170C/340F.
Spend an inordinate amount of time (not really...probably about 5 minutes, depending on your level of coordination) grating 3-4 carrots. Or rope someone into helping you. Unfortunately, no one else was there for me to Tom Sawyer into grating carrots. Seriously though people, is there a faster way of doing this?
Hold a minor celebration when you are finished grating the carrots. Then, in a large mixing bowl, combine the eggs, Greek yogurt, light brown sugar, and vanilla extract. I used a hand powered mixer for this step. Once everything is thoroughly mixed, fold in the grated carrots.
In a separate bowl, mix together the dry ingredients - the flour, cinnamon, ginger, baking powder, baking soda, and just a pinch of salt. Once blended, gradually fold the dry mixture into the wet mixture. Make sure to smooth out any flour and/or sugar lumps.
Next, lightly grease a cake tin (I used a bundt tin, which baked nice and evenly) and pour the batter into it. Smooth down the top of the batter with a spatula, then pop into the oven. Bake for 35-40 minutes, until an inserted fork comes out clean.
Let cool for about 5 minutes before slicing. Enjoy the first slice while it's still warm!
If you find that you still have some bread left over after 2 days or so, it's also really nice toasted with a bit of cream cheese or honey spread on top.