Greek Yogurt Carrot Cake One Bowl (Print Version)
A moist carrot cake featuring Greek yogurt for tenderness and subtle tang, all mixed in one bowl for easy cleanup.
# What You'll Need:
→ 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)
# 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 blended.
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 with a spatula for even baking.
06 - Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The texture is impossibly moist without any complicated techniques or special equipment
- Everything comes together in one bowl, meaning less cleanup and more time enjoying cake
02 -
- Overmixing the batter will make the cake tough, so fold everything together gently and stop as soon as you no longer see dry flour
- Grating the carrots by hand gives you better texture control than a food processor, which can turn them into mush
03 -
- Use whole milk Greek yogurt for the richest texture and flavor, though low-fat works perfectly fine if that is what you prefer
- Grate your carrots just before making the batter to keep them fresh and prevent them from drying out