Greek Yogurt Carrot Cake (Print Version)

A moist, spiced carrot cake made healthier with Greek yogurt, all mixed in one bowl for easy preparation.

# 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 (optional)
14 - 1/3 cup raisins (optional)

# Step-by-Step Guide:

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 the mixture is smooth and uniform.
04 - Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into the bowl. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold in grated carrots along with walnuts and raisins if using until evenly distributed throughout the batter.
06 - Pour the 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 into the center comes out clean or with just 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.

# Expert Suggestions:

01 -
  • Everything comes together in one bowl, so cleanup is practically nonexistent
  • The Greek yogurt keeps it incredibly moist without needing tons of oil
  • It is sweet enough to feel indulgent but wholesome enough for breakfast
02 -
  • Overmixing the batter will make the cake tough, so fold gently and stop as soon as flour disappears
  • Grate your carrots finely so they distribute evenly and cook through completely
  • The cake is done when the edges pull away slightly from the pan
03 -
  • Use room temperature eggs for better incorporation with the sugar
  • Let the cake cool completely before frosting or it will melt right off

Go Back