Greek Yogurt Carrot Cake (Printer-friendly)
Moist, tender carrot cake made easy with Greek yogurt. Wholesome ingredients, one-bowl preparation, perfect for dessert.
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup neutral oil (canola or sunflower)
09 - 3/4 cup light brown sugar, packed
10 - 1 cup plain Greek yogurt, whole milk recommended
11 - 1 tsp vanilla extract
→ Add-ins
12 - 2 cups grated carrots (about 3 medium carrots)
13 - 1/2 cup chopped walnuts or pecans (optional)
14 - 1/2 cup raisins (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line an 8-inch round or square cake pan with parchment paper.
02 - In a large bowl, whisk together eggs, oil, brown sugar, Greek yogurt, and vanilla extract until smooth and well combined.
03 - Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg directly to the bowl. Gently fold together until just combined; do not overmix.
04 - Fold in grated carrots, and if using, nuts and raisins, until evenly distributed throughout the batter.
05 - Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06 - Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The Greek yogurt keeps everything incredibly tender without needing complicated techniques
- One bowl means minimal cleanup and maximum reward
02 -
- The Greek yogurt makes this cake stay moist for an impressive 3 to 4 days at room temperature
- Grating your own carrots instead of buying pre-shredded makes a noticeable difference in texture
03 -
- Use the large holes on your box grater for the perfect carrot texture that melts into the cake
- Pack your brown sugar firmly into the measuring cup for accurate moisture levels