Carrot and Yogurt Cake

Name: Carrot and Yogurt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: Carrots to be cleaned 1 lb; Eggs (3-4 medium) 7.5 oz; Sugar 0.9 cup; Vanilla bean 1; Type 00 flour 1.7 cups; Almond flour 1 cup; Baking powder 4 tsp; Fine salt 1 pinch; Natural plain yogurt whole (full-fat) ½ cup; Greek yogurt 0.8 cup; Sugar 5 tsp; Fresh ginger 1.5 oz

it de es fr br nl

357

Calories per serving

Energy Kcal 357
Carbohydrates g 51.9
of which sugars g 31.9
Protein g 10.9
Fats g 11.8
of which saturated fat g 2.93
Fiber g 4
Cholesterol mg 103
Sodium mg 206

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 8
Cost: Low

PRESENTATION

Carrot and yogurt cake. Seriously good stuff. It’s one of those homemade desserts that just feels like a treat—especially when you’re after something a bit lighter yet still moist and satisfying. Originating from English baking traditions, this one gets a twist, you know? Imagine a healthy carrot cake recipe that blends those classic flavors with a fresh twist.

So here's the thing: what really makes this cake stand out is the combo of sweet carrots and tangy yogurt. It gives it that tender bite and the softness everyone craves in a moist carrot cake with yogurt. Sometimes, almond flour sneaks in there—subtle nuttiness, kind of like certain versions folks enjoy.

Slice into it and, wow, the crumb is super soft, almost melting in your mouth. Sweet enough without being heavy. Perfect. People love it as a snack, breakfast, or a nice way to end a meal. Plus, it’s a healthy dessert recipe that doesn’t make you feel like you’re missing out. Over in England, it pairs perfectly with a cup of spiced tea. Cozy, right?

And you know what? Some folks like to top it with a little Greek yogurt frosting. Maybe add some fresh ginger for that velvety kick. Feels extra special. That’s where the magic is—this carrot and yogurt cake is not just about the base recipe. It's about how you dress it up or keep it simple.

Whether you opt for a light dusting of sugar or layer on that Greek yogurt frosting, it’s got that homemade, welcoming vibe. It can be as easy or as fancy as you like—really, an easy carrot cake that’s both light and moist. Still, it brings a little spark of English comfort to snack time or dessert.

The best part? So flexible. Fits right in for anyone who loves baking with yogurt and experimenting with new twists on classics. Honestly, cannot go wrong with this one.

INGREDIENTS

357

Calories per serving

Ingredients for an 8 2/3-inch (22 cm) pan: Carrots 1 lb (420 g) - to be cleaned; Eggs 7.5 oz (210 g) - (3-4 medium); Sugar 0.9 cup (180 g); Vanilla bean 1; Type 00 flour 1.7 cups (200 g); Almond flour 1 cup (100 g); Baking powder 4 tsp (16 g); Fine salt 1 pinch; Natural plain yogurt ½ cup (125 g) - whole (full-fat)

For the cream: Greek yogurt 0.8 cup (200 g); Sugar 5 tsp (20 g); Fresh ginger 1.5 oz (45 g)

Preparation

How to prepare Carrot and Yogurt Cake

To make the carrot and yogurt cake, first peel the carrots with a vegetable peeler 1 then grate them on a coarse grater and collect the pulp in a bowl 2. The weight of the peeled and grated carrots is about 9 oz (approximately 2 1/4 cups). Split the vanilla pod lengthwise, scrape out the seeds with a small knife and set them aside 3.

In another large bowl sift the all-purpose flour, almond flour and baking powder 4 and set the dry ingredients aside. Begin assembling the batter by placing the sugar and whole eggs in a bowl 5; beat the ingredients with electric beaters 6 (or with a whisk) until you obtain a pale and fluffy mixture.

At this point flavor with the scraped vanilla seeds 7 and fold in the sifted dry ingredients a tablespoon at a time 8. Finally add the plain yogurt in two additions 9 so you can gently incorporate it without deflating the batter.

Combine everything by folding with a spatula; now that the batter is ready 10, add the grated carrots 11 and mix again to incorporate them 12.

Pour the batter into a buttered and floured pan with a diameter of 8 2/3 inches (22 cm) 13. Bake the cake on the lowest rack of the oven, preheated in conventional/static mode to 356°F for 45–50 minutes (check doneness with a toothpick, since baking times can vary slightly depending on the oven). Once baked, remove the cake from the oven and let it cool before unmolding 14. Meanwhile, prepare the accompanying cream: in a bowl mix the Greek yogurt with the sugar 15.

Then peel the ginger (16-17) and grate it directly into the bowl with the yogurt cream 18. The weight of the grated ginger will be about 1.1 oz (approximately 5 tbsp); mix to infuse the flavor.

The yogurt cream is ready 19. Unmold the cake once it has cooled 20 and serve the carrot and yogurt cake 21!

Storage

The carrot and yogurt cake keeps under a glass dome for 4–5 days. You can store the cream separately in the refrigerator covered with cling film for up to 3 days. The cake can be frozen after baking.

Tip

The carrot and yogurt cake can be enhanced by flavoring the batter with grated fresh ginger (if you choose not to serve it with the yogurt cream) or with a few drops of rum, or with grated orange zest as an alternative to vanilla.

For the translation of some texts, artificial intelligence tools may have been used.

Carrot and Yogurt Cake

PRESENTATION

INGREDIENTS

How to prepare Carrot and Yogurt Cake

Storage

Tip

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