Carrot Cake with Yogurt Topping

Prep Time:

15 Minutes

Cook Time:

12 Minutes


12 Servings

About the Recipe

Oh the drooling! Super delicious, rich in calcium and Vitamin A; pure doggie indulgence.


  • Oggi Biscuit Mix – Original
  • 85ml/5 Tbps Water
  • 45ml/2.5 Tbsp Vegetable Oil
  • 1 Medium Sized Carrot
  • Plain Fat Free SET Yogurt (For Topping)


Step 1

Preheat your oven to 180C, 350F, Gas mark 4

Step 2

Lightly grease the bun tray ready for use

Step 3

Place the cake mix in a bowl, add 70ml/4 tablespoons of water and 45ml/2.5 tablespoons of vegetable oil, mix for 2 minutes until the mixture is smooth and creamy.

Step 4

Grate the carrot and add to the mix, along with the remaining 15ml/ 1 x tablespoon of water, stir until fully blended.

Step 5

With a dessert spoon (which you may want to dip in water to stop the mix sticking), evenly scoop the mixture into your greased bun tray. For small cakes this should make 12 individual cakes, or 6 larger cakes.

Step 6

Bake in the centre of the oven for approx. 12 minutes or until risen and golden brown.

Step 7

Carefully remove from the oven and leave to cool down completely before adding the topping.

Step 8

The yogurt topping can be piped onto the top or added with a spoon, depending on how “set” the yogurt is. For additional decoration you may want to cut the top of the cake across (making a lid) put the yogurt on the cake base and then put the “lid” on top!

TIP:  These cakes must be stored in the refrigerator.