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–+ servings
Greek yogurt carrot cake on marble table with soft natural window light.

Greek Yogurt Carrot Cake (Easy One Bowl Recipe)

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 small squares
Author: Nico Pallotta

  • 2½ cups (300 g) carrots finely grated – about 3 medium or 11 oz
  • 2 cups (300 g) all-purpose flour or replace ½ cup with whole wheat flour for added fiber
  • ¾ cup (150 g) 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 (120 g) Greek yogurt
  • ⅓ cup (80 ml) almond milk or any milk
  • ¼ cup (60 ml) light olive oil or other vegetable oil
  • 2 teaspoons vanilla extract
  • 1 inch (2 cm) fresh ginger grated, or 1 teaspoon ground ginger
  • ½ cup (50 g) walnuts chopped
  • ½ cup (70 g) raisins

  • 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.
    Step 1 Mixing wet ingredients in bowl on marble surface near window light.
  • 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.
    Step 2 Stirring thick carrot cake batter with flour and spices in large bowl.
  • 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.
    Step 3 Folding grated carrots walnuts and raisins into thick batter.
  • 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.
    Step 4 Baked Greek yogurt carrot cake cooling in baking dish.
Substitutions
  • 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
 
Tips
  • 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
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