Yogurt Carrot Cake
Moist, flavorful, and irresistibly light, this Yogurt Carrot Cake is a modern twist on the classic dessert you love. Infused with warm spices like cinnamon and nutmeg and naturally sweetened with grated carrots, this cake boasts a tender crumb thanks to creamy plain yogurt in the batter. The addition of chopped walnuts or pecans adds delightful texture, while a tangy yogurt glaze drizzled over the cooled cake elevates it to the perfect balance of sweetness and richness. Quick to prepare and bake in under an hour, this versatile recipe is ideal for celebrations, brunches, or as an indulgent snack. Whether baked in a single pan or as layered rounds, this heavenly treat is sure to become a favorite for carrot cake enthusiasts.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup plain yogurt
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup vegetable oil
- 2 cups carrots, grated
- 0.5 cup walnuts or pecans, chopped
- 1 cup powdered sugar
- 2 tablespoons plain yogurt (for glaze)
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 9-inch round cake pans.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, yogurt, eggs, and vanilla extract. Whisk until smooth and well-combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Mix in the vegetable oil until the batter is smooth.
Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan(s) on a wire rack.
While the cake cools, prepare the yogurt glaze by whisking together powdered sugar, yogurt, and vanilla extract until smooth.
Once the cake has cooled, drizzle the yogurt glaze over the top. Spread evenly with a spoon or spatula if desired.
Slice and serve. Enjoy your delicious Yogurt Carrot Cake!
Nutrition Facts
Calories |
4312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 3881 mg | 169% | |
| Total Carbohydrate | 656.2 g | 239% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 433.8 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 896 mg | 69% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
