Greek Yogurt Carrot Cake One Bowl (Print Version)

Moist carrot cake featuring Greek yogurt for tenderness, made simple in one bowl with warm spices and fresh grated carrots.

# 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 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup neutral oil (canola or sunflower)
09 - 3/4 cup light brown sugar, packed
10 - 1 cup plain Greek yogurt
11 - 1 tsp vanilla extract

→ Add-ins

12 - 2 cups grated carrots (about 3 medium)
13 - 1/2 cup chopped walnuts or pecans (optional)
14 - 1/2 cup raisins (optional)

# Steps:

01 - Preheat the oven to 350°F. Grease and line an 8-inch round or square cake pan with parchment paper.
02 - In a large bowl, whisk together eggs, oil, brown sugar, Greek yogurt, and vanilla extract until smooth and well combined.
03 - Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg directly to the bowl. Gently fold together until just combined; do not overmix.
04 - Fold in grated carrots, and if using, nuts and raisins, until evenly distributed throughout the batter.
05 - Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 8 servings.

# Expert Tips:

01 -
  • The Greek yogurt keeps it incredibly moist without needing any complicated butter creaming steps
  • Everything happens in one bowl, meaning less cleanup and more time eating
02 -
  • Overmixing once the flour hits the bowl makes for a tough, rubbery cake, so stop as soon as the flour disappears
  • Grating your own carrots instead of buying pre shredded ones gives you much better texture and moisture
03 -
  • Use the side of your box grater with the smaller holes for carrots that almost melt into the batter
  • Let the cake cool completely before wrapping or the moisture will create condensation and make the top soggy

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