Greek Yogurt Carrot Cake One Bowl (Printable version)

A moist, flavorful carrot cake made easy in one bowl with Greek yogurt for tenderness. Ready in under an hour.

# What you 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)

# How to make it:

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 to 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 into 8 servings.

# Expert tips:

01 -
  • Everything mixes in one bowl so cleanup is literally just one bowl and a whisk
  • The Greek yogurt keeps it incredibly tender while adding a subtle tang that balances the sweet carrots perfectly
02 -
  • Overmixing once the flour is added will make the cake tough so stop as soon as you no longer see dry streaks
  • The cake might look slightly underbaked when you take it out but it continues cooking as it cools so trust the toothpick test
03 -
  • Use the large holes on your box grater for carrots that still have a little texture rather than turning into mush
  • Let your eggs and Greek yogurt come to room temperature before mixing for the fluffiest texture

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