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Servings: 8
Calories: 492kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil
- 2 large eggs at room temperature
- 1 cup brown sugar
- ⅓ cup yogurt at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups peeled and shredded carrots
- ¾ cup chopped walnuts or pecans
Cinnamon Cream Cheese Frosting
- ½ cup cream cheese softened to room temperature
- 2 tablespoons unsalted butter softened to room temperature
- 1 cup confectioners’ sugar
- 1 tablespoon orange zest
- 1 pinch salt
Instructions
- Line a 9x5-inch loaf pan with parchment paper and preheat the oven to 350°F (180°C).
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- In a separate medium bowl, whisk together vegetable oil, eggs, brown sugar, yogurt, vanilla extract, and shredded carrots until well mixed.½ cup vegetable oil, 2 large eggs, 1 cup brown sugar, ⅓ cup yogurt, 1 teaspoon pure vanilla extract, 1 ½ cups peeled and shredded carrots
- Pour the wet ingredients into the bowl of dry ingredients and gently whisk until just combined. Fold in the chopped walnuts or pecans. The batter will be semi-thick.¾ cup chopped walnuts or pecans
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool completely in the pan on a wire rack before removing it.
- In a bowl, beat together cream cheese, unsalted butter, confectioners’ sugar, orange zest, and a pinch of salt using a hand mixer until smooth.½ cup cream cheese, 2 tablespoons unsalted butter, 1 cup confectioners’ sugar, 1 tablespoon orange zest, 1 pinch salt
- Once the cake is fully cooled, spread the frosting evenly on top. Slice and enjoy!
Notes
- Use fresh carrots: Always shred your own using a box grater or food processor. Pre-shredded carrots can be dry and tough.
- Yogurt: Sour cream works just as well, or you can use buttermilk in a pinch.
- Room temp ingredients: Let your eggs and yogurt warm up a bit before mixing—cold ingredients don’t blend as well.
- Mix gently: Overmixing = dense cake. Just stir until combined and stop there.
- Nuts: Walnuts and pecans both work beautifully, or skip them entirely if you like a smoother cake.
- Add crushed pineapple: For extra moisture and a tropical touch, fold in a few tablespoons of well-drained crushed pineapple.
- Watch your bake time: Start checking at 55 minutes. If the top browns too quickly, tent it with foil.
- Round carrot cake: You can make this into a round carrot cake by baking it in a cake pan. To make two cake layers, either split the cake in half horizontally with a knife, or bake it in two round cake pans that are the same size. Reduce the cooking time to around 30-35 minutes.
- Carrot cake cupcakes: Divide the batter into a lined muffin tin and bake for 20–25 minutes.
Storage Instructions
- Fridge: If you have leftovers, wrap the carrot cake tightly in plastic wrap or foil and keep it in the fridge. It’ll stay fresh and moist for up to 4–5 days.
- Freeze: You can also freeze individual slices—just wrap them well and pop into a freezer-safe container for up to 2 months. Let them thaw in the fridge or at room temperature when you're ready for a treat.
Nutrition
Calories: 492kcal | Carbohydrates: 66g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 323mg | Potassium: 243mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4363IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg
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