Carrot Cake with Yogurt Cream
This carrot cake uses Greek yoghurt frosting instead of cream cheese, making for a yummy and slightly healthier version of the classic.
- VE
What’s a Greek carrot cake, I hear you ask? Well, for me, all things Greek use Greek yoghurt wherever possible! So yes, this is a carrot cake without cream cheese -I substitute in that tart, rich tang of Greek yoghurt instead, to make for a slightly healthy carrot cake, as well as a yummy one. That tart, sweet tang is literally ‘the icing on the cake’ when it comes to carrot cake - that vegetable, spiced moist batter is just complemented so perfectly by a tangy sweet frosting.
Carrot cake might just be my favourite cake - and that’s saying something! Being wholemeal flour, as well as containing carrots, raisins, and walnuts as well as eggs and plenty of spices, I can convince myself that this indulgent treat is at least doing me a little bit more good than a decadent fudge cake, for example.
Yoghurt icing for carrot cake isn’t completely pioneering - it really does mimic that slightly sour-sweet tang that cream cheese frosting delivers, but with the added goodness of Greek yoghurt. A creamy Greek yoghurt frosting is just as easy to make as a cream cheese one, and we are always more likely to have Greek yoghurt in the fridge - so it just makes this cake a real easy store cupboard bake for our household.
Ingredients
- Carrot Cake
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- Yogurt Frosting
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Tips
To make sure your cake is fully baked: After 55 minutes of baking, insert a knife deep into the cake. If it comes out clean it’s ready.
Because of the yogurt frosting, make sure you store the cake in the fridge for up to 4-5 days.
Directions
You will need about 1 hour 15 minutes to make 10 servings of this recipe, which has approximately 540 calories each. Make sure you have all the ingredients and follow these 10 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
Start preparing the yogurt frosting by adding the yogurt and the icing sugar in a stand mixer, and mix until they are well combined.
Continue by adding the double cream, mix for 1-2 minutes until your mixture gets fluffy and refrigerate the frosting for at least 30 minutes.
In a large bowl add the oil, brown sugar, eggs, salt, baking powder, cinnamon, nutmeg, clove and vanilla extract. Whisk them well until all ingredients are incorporated.
Add the raisins and walnuts, and continue mixing until they are also incorporated.
Grate the carrots using the small bladed side of a grater and fold them in the mixture.
Finalise the cake batter by adding the flour and mix gently with a spatula (don’t over-mix, just make sure everything is combined).
Butter up your cake tin (preferably a loaf tin) and transfer the carrot cake batter.
Bake in a preheated oven at 170ºC (340ºF) for 55 minutes.
Once baked, let it cool for about 10 minutes before removing it from the cake tin, and then let it cool completely.
Using a spatula, spread the yogurt frosting on top of the carrot cake and decorate with chopped walnuts (optional).
Watch it step-by-step!
Carrot Cake with Yogurt Cream
A carrot cake without cream cheese? I know, it sounds like a sin! But don’t worry, I haven’t forgone that glorious, tangy white frosting entirely - I’ve just swapped up the cream cheese for a Greek yoghurt frosting.
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The best carrot cake I’ve ever tried 😋
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