This Greek Yogurt Carrot Cake is soft, moist, and easy to make in one bowl, giving you a lighter, satisfying dessert you can enjoy any day without the fuss of traditional carrot cake.
For more carrot recipes, try our vegan carrot cake, oil-free carrot cake muffins, morning glory muffins, or Italian carrot cake.
Why you’ll love this Greek yogurt carrot cake!
If you’re after a carrot cake that’s moist, full of flavor, and easy to make, this one delivers. Louise and I actually tested it a few times recently while getting ready for Easter, since both our families are coming to visit, and this is the version we kept coming back to. 🥕
The crumb is soft and tender thanks to Greek yogurt and a single egg, with just enough oil to keep it soft without feeling heavy. It’s a delicious treat packed with carrots, warm spices, and a handful of walnuts and raisins for texture.
Instead of a thick frosting, we like to serve this easy carrot cake with a spoonful of cold Greek yogurt, a drizzle of maple syrup, and a little cinnamon or lemon zest. It’s simple, fresh, and lets the cake shine. 🍯
And yes — it’s a true one-bowl recipe. No mixer, no fuss, and minimal cleanup. Just stir, bake, and enjoy. 🥣
P.S. For more easy everyday bakes, try our easy apple cake, orange cake, easiest vanilla cake, and cake donuts.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Carrots: the star ingredient for a naturally sweet, simple homemade carrot cake. Finely grate for the best texture. We like to grate them at home, as store-bought grated carrots are often a bit dry.
- Flour: all-purpose flour gives the softest crumb. You can swap 1/2 cup with whole wheat flour or oat flour for a one bowl carrot cake with a slightly heartier texture.
- Brown sugar: adds moisture and a warm flavor. You can use regular sugar or coconut sugar.
- Cinnamon: the main spice that gives classic carrot cake flavor. You can add pumpkin spice or reduce for a milder taste.
- Nutmeg and allspice: add depth and warmth. You can skip or replace with extra cinnamon if you prefer a simpler flavor.
- Baking powder and baking soda: help the cake rise and stay light. No substitutes recommended here.
- Egg: adds structure and softness. You can use a flax egg if you want a more plant-based version.
- Greek yogurt: makes a moist carrot cake with yogurt and a tender crumb. Substitute low-fat Greek yogurt or Skyr for more protein, or use a dairy-free yogurt.
- Milk: keeps the batter smooth. Any milk works, including almond, oat, or regular milk.
- Olive oil: adds richness without heaviness. Use any neutral oil.
- Walnuts: add crunch. Swap with pecans, pistachios, almonds, or skip if needed.
- Raisins: bring natural sweetness. Substitute chopped dates or leave them out if you prefer.
How to Make Greek Yogurt Carrot Cake
1. Mix the Wet Ingredients
Preheat the oven to 350°F (180°C).
Lightly oil a cake pan and line the bottom with parchment paper.
In a large bowl, whisk the egg, Greek yogurt, almond milk, olive oil, brown sugar, vanilla extract, and grated fresh ginger until smooth and well combined.
2. Add the Dry Ingredients
Add the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
Stir with a spoon until just combined.
Do not overmix. The batter should be thick.
3. Fold in the Add-Ins
Add the finely grated carrots, walnuts, and raisins.
Fold them into the batter until evenly combined.
Pour into the prepared pan and smooth the top.
4. Bake and Cool
Bake for around 40 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.
Serve with a spoonful of Greek yogurt, a light drizzle of maple syrup, and a little lemon zest or cinnamon on top for a simple finish.
Tips
- Grate the carrots finely: this helps them melt into the batter and keeps the cake soft.
- Don’t overmix the batter: stir just until combined to avoid a dense cake.
- Keep the batter thick: that’s what gives carrot cake its moist, tender texture.
- Use thick Greek yogurt: it helps the cake stay creamy without making it wet.
- Check doneness early: ovens vary, so start checking at 40 minutes.
- Let it cool fully: the cake sets as it cools and slices much better.
- Taste before serving: add a little extra maple syrup or lemon zest if needed.
- Toast the walnuts (optional): this brings out more flavor and crunch. We never do it to be honest with you.
Frequently Asked Questions
Yes. This cake keeps well for a couple of days and often tastes even better the next day as the flavors settle.
Absolutely. This recipe is designed to be mixed by hand in one bowl. A whisk and a spoon are all you need.
Yes. You can leave them out or swap them with other add-ins like pecans, seeds, or chocolate chips.
This usually happens if the batter is overmixed or if too much flour is added. Stir gently and stop as soon as everything is combined.
Yes. You can use low-fat Greek yogurt, Skyr, or even a dairy-free yogurt. Just make sure it’s thick.
Yes, it’s perfect for Easter. It’s simple to make, easy to serve, and lighter than traditional versions, which many people prefer after a big meal.
Store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, or enjoy it slightly chilled.
More Lighter Wholesome Bakes
- Greek yogurt blueberry pancakes
- Healthy banana nut muffins
- Baked oatmeal cups with Greek yogurt
- Healthy blueberry muffins
- Almond flour blueberry muffins with Greek yogurt
- Healthy banana bread
- Banana oatmeal muffins
- Blueberry baked oatmeal with Greek yogurt
For more recipes with Greek yogurt, check out our Greek yogurt recipes roundup.
If you try this Greek yogurt carrot cake recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Greek Yogurt Carrot Cake (Easy One Bowl Recipe)
Video
Equipment
- Pan size options: 8-inch square (20 cm), 9-inch square (23 cm), or 11×7-inch rectangular (28 × 18 cm)
- Box grater with small holes or food processor with grating disk attachment.
Ingredients
- 2½ cups carrots finely grated – about 3 medium or 11 oz
- 2 cups all-purpose flour or replace ½ cup with whole wheat flour for added fiber
- ¾ cup brown sugar
- 3 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice optional
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup Greek yogurt
- ⅓ cup almond milk or any milk
- ¼ cup light olive oil or other vegetable oil
- 2 teaspoons vanilla extract
- 1 inch fresh ginger grated, or 1 teaspoon ground ginger
- ½ cup walnuts chopped
- ½ cup raisins
Instructions
- Mix the wet ingredients: Preheat oven to 350°F (180°C).Oil a cake pan and line the bottom with parchment paper.In a large bowl, add 1 large egg, ½ cup Greek yogurt, ⅓ cup almond milk, ¼ cup light olive oil, ¾ cup brown sugar, 2 teaspoons vanilla extract, and 1 inch fresh ginger (grated). Whisk until smooth and well combined.
- Add the dry ingredients: Add 2 cups all-purpose flour, 3 teaspoons cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, 2½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.Stir gently with a spoon until just combined. Do not overmix. The batter should be thick.
- Fold in the add-ins: Add 2½ cups carrots (grated), ½ cup walnuts, and ½ cup raisins.Stir until evenly combined. The batter should be thick. Pour into the prepared pan and smooth the top.Optional: Sprinkle shaved almonds, walnuts, or pecans on top before baking for a light crunch and a nice finish if you like.
- Bake: Bake for 40 to 50 minutes, or until a toothpick comes out mostly clean. Let cool in the pan for 15 minutes, then move to a wire rack. Cool completely before slicing. You can serve each slice with a spoonful of Greek yogurt, a light drizzle of maple syrup, and a little lemon zest on top.
Notes
- Carrots → no real substitute
- Flour → swap ½ cup with whole wheat flour or oat flour
- Brown sugar → use white sugar or coconut sugar
- Cinnamon → replace with pumpkin spice or reduce for milder flavor
- Nutmeg and allspice → skip or use more cinnamon
- Baking powder and baking soda → no substitutes recommended
- Egg → use a flax egg or chia egg
- Greek yogurt → use low-fat Greek yogurt, Skyr, or a thick dairy-free yogurt
- Milk → use almond, oat, soy, or regular milk
- Olive oil → use any neutral oil like sunflower or vegetable oil
- Walnuts → swap with pecans, pistachios, almonds, or skip
- Raisins → use chopped dates or leave them out
- Grate carrots finely for a soft, even texture
- Don’t overmix just stir until combined
- Keep batter thick for a moist crumb
- Use thick yogurt for best results
- Check early, ovens vary
- Cool completely before slicing
- Boost before serving with maple syrup or lemon zest
- Store in the fridge up to 3 days, covered
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Great tasting and healthy version of the cake.
Thanks, Lisa, you are always very kind to leave your valuable feedback.
Have a great easter weekend 🙂 Kindest,
Louise
Seems a bit gummy cooking a bit longer
What would happen if I used more than I egg, please?
Hi Linda,
Hmm, using more than 1 egg will make the cake richer and slightly denser, and less crumbly.
It should still work, but the texture will be a bit more custardy and less fluffy. Best,
Louise
Hi Louise, Hi Nico💕
First of all I have to say big thank you to both of you.
Because of your easy to follow recipes, I have now the courage to bake😅
I first tried the oat blueberrries cake and the greek yogurt pankake, they all were successful. I am looking forward to trying the carrot cake soon Thank you again❤️❤️
Can the brown sugar be replaced with Splenda brown sugar?
Hi Heather,
We haven’t tested this recipe with Splenda – but my guess is that it should work well.
The only caveat is, though, that the flavor might be slightly lighter. If you don’t mind this, you can give it a try. Kindest,
Louise
Would I change the amount of flour if I used Einkorn flour?
Hiya, Gwen.
So, einkorn flour absorbs liquid a bit differently and has weaker gluten, so I’d recommend starting with slightly less (about 10–15% less) and adjusting as needed.
The texture may be a bit softer and more delicate. – although we haven’t tested this variety of flour. Kindest,
Louise