Carrot Cake

• 3 (400g) carrots, grated on the coarse side of the grater
• 3 eggs (L)
• 2 cups (460g) sugar
• 1 ½ cups (345ml) sunflower oil
• 1 teaspoon (5g) vanilla extract
• ½ cup (125ml) strained yogurt
• 3 cups (450g) all-purpose flour
• 1 teaspoon (6g) baking soda
• 2 teaspoons (16g) baking powder
• 1 teaspoon (8g) salt
• 1 teaspoon (4g) cinnamon
• 1 teaspoon (4g) ground ginger
• 1/8 teaspoon cloves

For the Cream Cheese Frosting

• 225g unsalted butter, room temperature
• 340g cream cheese
• 490g powdered sugar
• ¾ teaspoon vanilla extract

1. In the mixer bowl, place the eggs and sugar and beat until fluffy. Then, add the sunflower oil, vanilla extract, and continue beating. Combine all the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves).
2. Add the carrots to the mixer bowl and gradually add the flour mixture. Line the base of a 26cm springform pan with non-stick baking paper and grease the sides. Pour in the carrot cake batter and bake in a preheated oven at 180°C (fan-assisted) for 50-55 minutes. Let it cool.
3. Prepare the frosting by beating all the ingredients together. Refrigerate until chilled, and when serving, decorate the carrot cake with the frosting.