Carrot Yogurt Cake

Grease a cake pan for the carrot yogurt cake. Preheat oven to 160 °C hot air. Wash, peel and grate the carrots and sprinkle with a little fresh orange juice.

Cream soft butter and the eggs with sugar and vanilla sugar. Add freshly grated orange zest, a little orange juice and some rum and mix again for 2 minutes.

Add the natural yogurt and stir. Mix flour with baking powder and fold in alternately with the carrots. Pour the batter into the cake pan and bake for about 45 minutes.

Then turn out, let cool and sprinkle with powdered sugar.

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