Labneh Topped Spiced Carrot Cake
This Carrot Cake recipe is a favourite of the team, and a great way to use up those over ripe bananas in the fruit bowl. Baking is easy with our cold pressed rapeseed oil - the one bowl method is the quick and easy way to get a cake on the table, and less washing up too! Topped with Yorkshire Dama Cheese Labneh, which is a spreadable yoghurt, it makes for a healthy replacement for cream cheese. It's a delicious bake.
150ml Yorkshire Rapeseed Oil
275g self-raising flour, sifted
150g light brown sugar
100g carrots, grated
2 tsp baking powder
½ tsp cinnamon
½ tsp nutmeg, freshly grated
1 tsp mixed spice
2 ripe bananas, mashed
2 large eggs
Zest of an orange
2 tbsps of marmalade
1 pack of Yorkshire Dama Cheese Labneh
2tbsp icing sugar
Runny honey and pistachio nuts, optional
You'll need two 20cm round cake tins, both greased and lined and preheat the oven to 180C / 160C Fan / 350F / Gas mark 4.
In a large bowl place the dry ingredients - flour, sugar, carrots, baking powder, cinnamon, nutmeg and mixed spice and mix to combine. To this add the mashed banana, eggs, orange zest and Yorkshire Rapeseed Oil and fold together until fully combined.
Evenly divide the mixture into the prepared cake tins and bake for 30-35 minutes.
Test when baked by inserting a skewer - if it comes out clean, it's cooked. Leave to cool in the tin for 10 minutes and then remove and cool on a wire rack.
For the topping, place the labneh cheese and icing sugar in a bowl and mix together. Sandwich the cakes with a spread of marmalade and one third of the labneh topping, and finally top the cake with the remainder of the labneh and decorate with a good sprinkling of pistachios and a drizzle of runny honey.