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EN
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
90 minutes
INGREDIENTS
INGREDIENTS FOR THE CAKE
380 g all purpose flour
2 tsp baking powder 
1tsp baking soda
3 tsp cinnamon
⅓ tsp nutmeg, grated
⅓ tsp salt
130 ml sunflower oil ηλιέλαιο
200 g brown sugar
130 g water 
2 tsp vanilla extract
170 g authentic DODONI Greek yoghurt, full fat 8% 
300 g carrots, grated
INGREDIENTS FOR THE BUTTERCREAM
110 g butter, at room temperature
180 g icing sugar
100 g authentic DODONI Greek yoghurt, full fat 8%
PREPARATION 
Weigh all the ingredients for the cake and preheat the oven.
EXECUTION 
In a bowl mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a bigger bowl stir together the sunflower oil, sugar, water, vanilla extract, authentic DODONI Greek yoghurt and grated carrots.
Add the flour mixture into the liquids and mix gently using a silicone spatula or wooden spoon, just until they’re incorporated.
Pour the final mixture in a greased baking pan (diameter: 22cm), lined with parchment paper and bake in a preheated oven at 180°C for about an hour. Let it cool down for 15 minutes and remove from pan. Let it come to room temperature for at least 3 hours.
Prepare the buttercream. In a bowl using a hand mixer, beat the butter for 1-2 minutes until fluffy. Add the icing sugar and beat for another minute. Add the authentic DODONI Greek yoghurt and beat until it is fully incorporated into the mixture. You can either use it immediately by spreading it over the cake’s surface or serving it in spoonfuls on top of each slice or you can cover the bowl with cling film and keep in the fridge until use.
