Very soft carrot cake

Name: Very soft carrot cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Carrots (to clean) 1 ½ cup; Type 00 flour 1 ¼ cup; Potato starch 0.4 cup; Brown sugar ½ cup; Eggs 2; Sunflower seed oil 0.4 cup; Baking powder 1.1 tbsp; Powdered turmeric to taste; Greek yogurt 0.6 cup; Powdered sugar ¼ cup; Vanilla extract 1 tsp

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Soft carrot cake really has a knack for making people smile. Seriously, when it’s moist and so tender it practically melts away, you know you've hit the jackpot. I mean, this cake's inspired by the classic English version, but—here’s the twist—it skips butter for a lighter batter. Perfect for breakfast or, you know, an afternoon snack. Folks in England have loved carrot cake forever, but this one dials up the delicate texture with a yogurt frosting that's creamy yet not heavy. For real, whether you’re into dessert for breakfast or just need a sweet break with coffee, this cake has your back.

The batter stays super moist thanks to grated carrots, which mix in easily and bring that earthy hint—pairs perfectly with cinnamon and baking spices. And look, people often tweak this easy carrot cake recipe by tossing in walnuts or orange zest, or maybe swapping the classic cream cheese frosting for a tangy yogurt version. That’s part of its charm. Really, no two cakes need to be exactly alike.

The best part? This moist carrot cake is so light and fluffy it’s hard to stop at one slice. I gotta say, whether you call it the best carrot cake or just your favorite homemade version, it fits almost any crowd. And listen, bring it to brunch, save a few slices for later, or fancy it up with nuts or extra golden raisins. Even if you’re not big on dessert, you'll dig how easy this cake is to whip up and how quickly it disappears. For sure.

There's just something about that soft crumb, a touch of sweet yogurt topping, and a cake that feels both old-school and brand new at the same time. It is about more than taste, you know? It’s about sharing and enjoying with friends and family. Can’t go wrong with that.

INGREDIENTS

For a 9-inch round pan: Carrots 1 ½ cup (250 g) - (to clean); Type 00 flour 1 ¼ cup (150 g); Potato starch 0.4 cup (50 g); Brown sugar ½ cup (100 g); Eggs 2; Sunflower seed oil 0.4 cup (80 g); Baking powder 1.1 tbsp (16 g); Powdered turmeric to taste

For the yogurt frosting: Greek yogurt 0.6 cup (150 g); Powdered sugar ¼ cup (50 g); Vanilla extract 1 tsp

Preparation

How to prepare Very soft carrot cake

To prepare the very soft carrot cake, first peel and grate the carrots using a coarse grater 1. In a bowl, place the eggs and brown sugar 2, then beat with an electric mixer 3.

When you have obtained a light and frothy mixture, add the grated carrots 4 and turmeric 5, then mix again with the mixer 6.

Pour in the vegetable oil 7 and mix. At this point, add the baking powder 8, corn starch, and flour that you have previously sifted 9.

Incorporate the powders with the mixer 10 until you obtain a homogeneous mixture 11. Pour the batter into a 9-inch round pan lined with parchment paper 12.

Bake in a preheated static oven at 350°F for about 35-40 minutes 13. Check the baking with a toothpick, if it comes out clean, remove the cake from the oven and let it cool completely in the pan 14. Meanwhile, prepare the frosting: pour the powdered sugar into a bowl 15.

Add the Greek yogurt 16 and vanilla extract 17, then mix with the electric mixer 18.

You should obtain a smooth and homogeneous cream 19. Once the cake has completely cooled, spread the frosting over the entire surface with the help of a spatula 20. Your very soft carrot cake is ready to be enjoyed 21!

Storage

The very soft carrot cake without frosting can be stored at room temperature for 2-3 days, covered with a dome. It can be frozen, whole or in portions.

The yogurt frosting can be stored separately in the refrigerator for 1-2 days.