Description

This Greek Yogurt Carrot Cake is a delightful treat designed for those who appreciate homemade goodness. With its unique blend of flavors from fresh carrots, Greek yogurt, and a hint of warm spices, this cake is both easy to prepare and absolutely delicious. Perfect for satisfying your sweet tooth during any occasion!

Ingredients

Scale

1 large egg
½ cup Greek yogurt
⅓ cup almond milk
¼ cup light olive oil
¾ cup brown sugar
2 teaspoons vanilla extract
1 inch fresh ginger (grated)
2 cups all-purpose flour
3 teaspoons cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2½ cups carrots (grated)
½ cup walnuts
½ cup raisins

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Instructions

Preheat your 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, light olive oil, brown sugar, vanilla extract, and grated ginger. Whisk until smooth and blended.
Add the all-purpose flour, cinnamon, ground nutmeg, allspice, baking powder, baking soda, and salt to the mixture. Stir gently, being careful not to overmix; the batter should be thick.
Fold in the carrots, walnuts, and raisins. Mix until evenly distributed and transfer the batter to the prepared cake pan, smoothing the top. You can sprinkle shaved almonds, walnuts, or pecans on top if desired.
Bake in the oven for 40 to 50 minutes, checking with a toothpick until it comes out mostly clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Cool completely before slicing.

Notes

You can serve the cake with a dollop of Greek yogurt, a drizzle of maple syrup, and lemon zest for extra flavor.
Ensure not to overmix the batter for a perfect cake texture.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg