Description

This Greek Yogurt Carrot Cake features a moist texture and rich flavor, thanks to fresh carrots and creamy Greek yogurt. Perfect for dessert lovers looking for a simple, homemade treat.

Ingredients

Scale

2½ cups carrots (finely grated – about 3 medium or 11 oz)
2 cups all-purpose flour (or replace ½ cup with whole wheat flour for added fiber)
¾ cup brown sugar
3 teaspoons cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice (optional)
2½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup Greek yogurt
⅓ cup almond milk (or any milk)
¼ cup light olive oil (or other vegetable oil)
2 teaspoons vanilla extract
1 inch fresh ginger (grated, or 1 teaspoon ground ginger)
½ cup walnuts (chopped)
½ cup raisins

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C). Oil a cake pan and line the bottom with parchment paper.
In a large bowl, combine the egg, Greek yogurt, almond milk, olive oil, brown sugar, vanilla extract, and grated ginger. Whisk until smooth.
Add the all-purpose flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix.
Fold in the grated carrots, walnuts, and raisins until evenly incorporated. Pour the batter into the prepared pan and smooth the top.
Bake for 40 to 50 minutes, or until a toothpick inserted comes out mostly clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Notes

For added texture, consider sprinkling shaved almonds or extra nuts on top before baking.
Serving with a dollop of Greek yogurt and a drizzle of maple syrup enhances the flavor.
This cake can be enjoyed warm or at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg