Greek Yogurt Carrot Cake One Bowl (Print Version)

A moist, tender carrot cake made with Greek yogurt for extra richness. Ready in one bowl with minimal cleanup.

# Recipe Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon 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 (whole milk recommended)
11 - 1 teaspoon vanilla extract

→ Add-ins

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

# Directions:

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 mixing bowl, whisk together eggs, oil, brown sugar, Greek yogurt, and vanilla extract until completely smooth and well combined.
03 - Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg directly to the wet mixture. Gently fold together until just combined; do not overmix to ensure a tender crumb.
04 - Gently fold in grated carrots until evenly distributed. If using, add nuts and raisins at this stage.
05 - Pour batter into the prepared pan and smooth the top surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06 - Allow cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is impossibly moist without feeling heavy or greasy
  • One bowl means less cleanup and more time for coffee
  • That subtle tang from yogurt cuts through the sweetness perfectly
02 -
  • Overmixing is the enemy here, fold until just combined or you will have a tough cake
  • Whole milk Greek yogurt makes a noticeable difference in richness
  • Room temperature ingredients blend better and prevent curdling
03 -
  • Press the grated carrots between paper towels if they seem extra wet
  • Wrap cooled cake tightly and it stays moist for three days
  • This freezes beautifully if you want to squirrel some away for later

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