Greek Yogurt Carrot Cake One Bowl (Printable Format)

Moist carrot cake enhanced with Greek yogurt, warm spices, and mixed in one bowl for easy preparation.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup granulated sugar or coconut sugar
09 - 1/2 cup melted coconut oil or neutral oil
10 - 1 cup plain Greek yogurt
11 - 1 tsp vanilla extract

→ Add-Ins

12 - 2 cups finely grated carrots
13 - 1/2 cup chopped walnuts or pecans (optional)
14 - 1/3 cup raisins (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and line an 8-inch square or round cake pan with parchment paper.
02 - In a large mixing bowl, whisk together eggs and sugar until well combined and slightly thickened.
03 - Add melted coconut oil, Greek yogurt, and vanilla extract to the egg mixture. Whisk until smooth and fully incorporated.
04 - Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg directly into the wet ingredients. Fold with a spatula until just combined, being careful not to overmix.
05 - Gently fold in grated carrots, nuts, and raisins if using, until evenly distributed throughout the batter.
06 - Transfer batter to the prepared pan, spreading evenly and smoothing the top surface with a spatula.
07 - Bake for 35-40 minutes, or until a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before frosting or serving.
09 - Dust with powdered sugar or top with Greek yogurt frosting before serving, if desired.

# Expert Suggestions:

01 -
  • The Greek yogurt keeps it incredibly moist without needing buttermilk or sour cream
  • You honestly cannot mess this up even if you have never baked from scratch before
  • The spices hit perfectly without being overwhelming like some heavy carrot cakes
02 -
  • Grate your carrots finely rather than in large shreds so they distribute evenly and virtually disappear into the crumb
  • Let your eggs come to room temperature before starting so they incorporate smoothly with the oil and yogurt
  • The cake is done when the top springs back lightly to your touch and the edges pull away slightly from the pan
03 -
  • Use the large holes on your box grater rather than the smallest ones to get perfect carrot shreds
  • Room temperature ingredients prevent the coconut oil from solidifying when you mix everything together

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