Greek Yogurt Carrot Cake (Printable Version)
Moist, spiced carrot cake made healthier with Greek yogurt. All mixed in one bowl for easy preparation and minimal cleanup.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup granulated sugar or coconut sugar
09 - 1/2 cup melted coconut oil or neutral oil
10 - 1 cup plain Greek yogurt
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 2 cups finely grated carrots
13 - 1/2 cup chopped walnuts or pecans
14 - 1/3 cup raisins
# Method:
01 - Preheat the oven to 350°F. Grease and line an 8-inch square or round cake pan with parchment paper.
02 - In a large mixing bowl, whisk together eggs and sugar until well combined and slightly thickened.
03 - Pour in melted coconut oil, Greek yogurt, and vanilla extract. Whisk until smooth and fully incorporated.
04 - Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into the bowl. Fold with a spatula until just combined, being careful not to overmix.
05 - Gently fold in grated carrots, chopped nuts, and raisins until evenly distributed throughout the batter.
06 - Pour batter into the prepared cake pan. Use a spatula to smooth the top evenly.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
08 - Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before serving.
09 - Dust with powdered sugar or top with Greek yogurt frosting before serving, if desired.
# Chef's Tips:
01 -
- The Greek yogurt keeps it incredibly moist without needing excessive oil or butter
- Everything comes together in one bowl, meaning minimal cleanup and maximum satisfaction
02 -
- Overmixing once the flour is added will make your cake tough, so fold gently and stop as soon as you no longer see dry streaks
- Grating your own carrots instead of buying pre-grated makes a huge difference in moisture and texture
03 -
- Use the finest grating side of your box grater for the most tender texture
- Let your eggs come to room temperature before starting - they'll incorporate more easily