Greek Yogurt Carrot Cake One Bowl (Printable)

A moist, spiced carrot cake enriched with Greek yogurt for a lighter twist on the classic 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 tsp ground cinnamon
06 - 1/4 tsp 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 tsp 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)

# How To Make It:

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 frothy.
03 - Add melted coconut oil, Greek yogurt, and vanilla extract to the egg mixture. Whisk until smooth and fully incorporated.
04 - Sift in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Fold with a spatula until just combined. Do not overmix.
05 - Gently fold in grated carrots, nuts, and raisins if using until evenly distributed throughout the batter.
06 - Pour batter into the prepared pan. Use a spatula to smooth the top evenly.
07 - Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
08 - Let 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 -
  • The crumb stays incredibly tender for days, unlike traditional carrot cakes that dry out
  • Everything happens in one bowl, meaning less cleanup and more time eating
  • Greek yogurt adds protein while keeping each bite lusciously moist
02 -
  • Overmixing after adding flour makes the cake tough, so fold gently and stop as soon as you no longer see dry streaks
  • Grating carrots by hand gives better texture than food-processed shreds, which can be too chunky
  • The cake might look slightly underbaked when you pull it out, but it continues cooking as it cools
03 -
  • Wrap your freshly grated carrots in paper towels and press gently to remove excess moisture
  • Toast your nuts in a dry pan for 3 minutes before adding them to the batter
  • Check the cake at 30 minutes since ovens vary, and cover with foil if the top browns too quickly

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