There’s something about the way this carrot cake with yogurt fills the kitchen with cinnamon and nutmeg that makes the afternoon slow down just a bit. I remember the last time I baked it—my mind was half on the timer and half on some unfinished email, which meant I almost forgot to check if it was done. That slightly anxious moment before stabbing the toothpick—it’s clean!—felt like a small victory. The texture was more tender than I expected, thanks to the Greek yogurt, and the frosting wasn’t too sweet, just the right balance to let the spices shine through. I might have eaten a slice still warm, with frosting melting slightly over the edges, and no regrets.
This cake isn’t flashy, but it’s dependable in a way that feels comforting. It’s like a quiet companion on a rainy afternoon, or a thoughtful addition to a casual gathering where people linger and talk a little longer than planned. If you like your desserts with a bit of personality and a touch of tang, this one might just become your go-to.
- Moist and tender crumb thanks to Greek yogurt’s subtle tang.
- Warmly spiced with cinnamon, nutmeg, and ginger for depth without overpowering sweetness.
- The creamy yogurt frosting adds richness but keeps it light—so it won’t feel too heavy after a meal.
- It’s simple—and that’s kind of the point: no fancy frills, just honest flavor.
- Contains nuts and raisins, which might not be for everyone, but they add a nice textural contrast.
If you’re hesitant about yogurt in cake, don’t be. It’s a secret that transforms the texture in a way that butter or oil alone can’t quite match. Just make sure to let the cake cool before frosting—it’s tempting to skip this step, but trust me, it’s worth it.
PrintCarrot Cake with Yogurt
- Total Time: 1 hour
- Yield: 12 1x
Description
A moist and flavorful carrot cake made with Greek yogurt for extra tenderness and a subtle tang. Perfectly spiced and topped with a creamy yogurt frosting.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 cup plain Greek yogurt
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots (about 4 medium carrots)
1/2 cup chopped walnuts
1/2 cup raisins
For the yogurt frosting:
1 cup plain Greek yogurt
4 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until smooth and pale.
Add the Greek yogurt, vegetable oil, and vanilla extract to the sugar and egg mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated carrots, chopped walnuts, and raisins until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
While the cake cools, prepare the yogurt frosting by beating together the Greek yogurt, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is completely cool, spread the yogurt frosting evenly over the top.
Slice and serve. Store any leftovers covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
For kitchen gear, nothing fancy needed—a simple round cake pan works perfectly. I usually serve this with a cup of tea or coffee, and sometimes add a dollop of extra yogurt on the side if I’m feeling indulgent. Variations? I haven’t tested all of these, but swapping walnuts for pecans or leaving out raisins altogether might work if you’re not a fan. Sometimes I toss in a pinch of orange zest for a subtle twist, but it’s totally optional and depends on your mood.
How long does this cake stay fresh? Covered in the fridge, it keeps well for a few days. I once froze a slice for a rainy day and it thawed surprisingly well, though the frosting texture changed a bit.
There’s something reassuring about baking a cake that’s both familiar and a little unexpected. Once you try this one, you might find yourself reaching for it when you want comfort without fuss.
Ready to bake your own slice of cozy? Scroll down and give it a try.