Description
Enjoy this flavorful Greek Yogurt Carrot Cake that blends the goodness of carrots and walnuts with creamy Greek yogurt. Perfect for dessert or a cozy treat at home, this easy one-bowl recipe ensures minimal cleanup and maximum delight.
Ingredients
Scale
- 1 large egg
- ½ cup Greek yogurt
- ⅓ cup almond milk
- ¼ cup light olive oil
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 1 inch fresh ginger (grated)
- 2 cups all-purpose flour
- 3 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2½ cups carrots (grated)
- ½ cup walnuts
- ½ cup raisins
Instructions
- Preheat your oven to 350°F (180°C). Oil a cake pan and line the bottom with parchment paper.
- In a large bowl, combine the egg, Greek yogurt, almond milk, light olive oil, brown sugar, vanilla extract, and grated ginger. Whisk until the mixture is smooth and well combined.
- Next, add the all-purpose flour, cinnamon, ground nutmeg, allspice, baking powder, baking soda, and salt. Stir gently until just combined without overmixing. The batter should be thick.
- Fold in the grated carrots, walnuts, and raisins. Mix until everything is evenly combined and the batter remains thick. Pour this into the prepared cake pan and smooth the top. Optionally, sprinkle shaved almonds, walnuts, or pecans on top.
- Bake the cake for 40 to 50 minutes, or until a toothpick inserted comes out mostly clean. Allow it to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For added flavor, consider serving each slice with a spoonful of Greek yogurt and a light drizzle of maple syrup.
You can customize the cake by adding different nuts or spices according to your taste.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg