Greek Yogurt Carrot Cake One Bowl (Printable)
A moist, spiced cake featuring grated carrots and Greek yogurt, all mixed in one bowl for effortless preparation.
# 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
14 - 1/3 cup raisins
# 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 thickened.
03 - Pour in melted coconut oil, Greek yogurt, and vanilla extract. Whisk until the mixture is smooth and homogeneous.
04 - Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg directly into the wet mixture. Fold with a spatula until just combined, being careful not to overmix.
05 - Gently fold in grated carrots, nuts, and raisins until evenly distributed throughout the batter.
06 - Pour the 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 with just a few moist crumbs.
08 - Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before frosting or serving.
09 - Dust with powdered sugar or top with Greek yogurt frosting before serving, if desired.
# Expert Tips:
01 -
- Everything happens in one bowl, which means less dishwashing and more time eating cake warm from the oven
- Greek yogurt keeps it incredibly moist without needing a cup of oil like traditional recipes
02 -
- Overmixing once the flour hits the bowl makes the cake tough, so stop as soon as you no longer see dry pockets
- Grating carrots by hand gives you better texture than pre-shredded bagged carrots, which can be too dry and coarse
03 -
- Use the finest side of your box grater for carrots that almost melt into the cake
- Let your Greek yogurt come to room temperature so it blends smoothly into the batter