Best 3 Yogurt Carrot Cake Recipes
Carrot cake is a delectable dessert that combines the comforting flavors of carrot, warm spices, and a touch of sweetness. This yogurt carrot cake takes a healthier twist on the classic recipe by incorporating yogurt, which adds moisture and a slight tanginess that complements the other ingredients beautifully. The cake is moist, tender, and bursting with carrot-y goodness, while the cream cheese frosting is smooth, creamy, and perfectly complements the cake. It's a delightful treat that's perfect for any occasion, whether it's a birthday celebration, a potluck, or simply a sweet treat to enjoy with your loved ones. In addition to the main yogurt carrot cake recipe, the article also includes variations for a gluten-free version, a vegan version, and a funfetti version with rainbow sprinkles. So, whether you have dietary restrictions or just want to try something different, there's a recipe here for everyone to enjoy.
Here are our top 3 tried and tested recipes!
YOGURT CARROT CAKE
A very moist cake. This cake is delicious served with whipped cream or frost with a mixture of chevre whipped with honey and vanilla to taste. Using yogurt in baking produces a very tender, almost melting crumb. This delicious carrot cake should be allowed to ripen for 24 hours before serving. ** Maple Sugar is super sweet, twice as sweet as regular granulated sugar. It is what is made after making maple syrup. I would sub brown sugar out for it if you cannot find it. I would try mixing half white sugar and half brown sugar. Maybe even adding a little extra white.
Provided by LilPinkieJ
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a bowl, cream the sugar with the butter until softened. Beat in the eggs one at a time.
- In another bowl sift the flour, baking soda and cinnamon together. Add the yogurt and the flour mixture alternately to the butter mixture. Gently fold in the carrots, walnuts and coconut.
- Pour into a 9x13 inch cake pan and bake for approximately one hour or until a toothpick comes out clean.
CARROT CAKE GREEK YOGURT PANCAKES
Good, light, fun carrot cake-tasting pancakes made with Greek yogurt. Try 2% Fage® Greek yogurt as topping. Doesn't go well with maple syrup, yogurt is better.
Provided by kornon
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 14
Steps:
- Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.
- Heat a griddle over medium-high heat; spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 12.8 g, Cholesterol 52.4 mg, Fat 3.6 g, Fiber 1.8 g, Protein 13 g, SaturatedFat 1.5 g, Sodium 145.4 mg, Sugar 4.1 g
EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
- Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
Tips:
- For a richer flavor, use full-fat yogurt and cream cheese.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Grate the carrots finely so that they blend well into the batter.
- Don't overmix the batter, or the cake will be tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For a creamier frosting, beat the cream cheese and butter until light and fluffy before adding the yogurt.
- If you want a sweeter frosting, add more powdered sugar.
- Decorate the cake with carrot curls, chopped nuts, or sprinkles.
Conclusion:
This yogurt carrot cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With its light and fluffy texture, sweet and tangy frosting, and beautiful decoration, this cake is sure to be a hit. So next time you are looking for a special dessert, give this yogurt carrot cake a try.
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