Carrot Yogurt Cake
A moist, flavorful carrot yogurt cake infused with warm spices, raisins, sunflower seeds, and wholesome whole wheat ingredients, perfect for a nutritious dessert or snack.
Ingredients
- 1 cup grated carrots ⓘ
- 1 cup yogurt ⓘ
- 1/2 cup orange juice ⓘ
- 1/2 cup molasses ⓘ
- 1/2 cup raisins ⓘ
- 1/2 cup sunflower seeds ⓘ
- 1/4 cup sunflower oil ⓘ
- 2 eggs ⓘ
- 1/2 teaspoon vanilla ⓘ
- 2 cups whole wheat flour ⓘ
- 1/2 cup wheat germ ⓘ
- 1/2 cup bran ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 2 teaspoons cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
Instructions
- Beat carrots, yogurt, orange juice, molasses, raisins, sunflower seeds, oil, eggs, and vanilla in a large mixing bowl until well combined.
- In a medium bowl, thoroughly combine flour, wheat germ, bran, baking soda, cinnamon, and nutmeg.
- Fold the dry ingredients gradually into the carrot mixture until blended.
- Pour batter into a lightly oiled 8 x 8-inch pan.
- Bake in a preheated 325°F (160°C) oven for 1 hour.
Tips & Substitutions
For added moisture, consider substituting half of the molasses with honey or maple syrup. You can also use Greek yogurt for a thicker texture and more protein. If you don't have sunflower seeds, walnuts or pecans work well too. To enhance flavor, try adding a pinch of ginger or cloves. This cake is a great way to use up leftover carrots from your vegetable drawer.
Serving Suggestions
Serve the carrot yogurt cake as a delightful breakfast treat or a healthy dessert. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider enjoying it alongside a fresh fruit salad or a drizzle of Maple Salad Dressing For Fruit for a refreshing contrast.
Storage & Reheating
Store any leftover carrot yogurt cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Yogurt Cake contains roughly 451 calories, with 4g protein, 40g carbohydrates, and 28g fat. It is an excellent source of vitamin A (29% of the Daily Value) and iron (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 471mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake vegan?
Yes, you can make this cake vegan by substituting the eggs with a flaxseed meal or a commercial egg replacer. Use a plant-based yogurt to replace regular yogurt, and make sure your molasses is vegan-friendly. The texture may vary slightly, but it should still be delicious.
What can I use instead of whole wheat flour?
If you don't have whole wheat flour, you can substitute it with all-purpose flour or a gluten-free flour blend. Keep in mind that using all-purpose flour may result in a lighter texture, while gluten-free options might need adjustments in liquid.
How can I enhance the flavor of this cake?
To enhance the flavor, consider adding citrus zest from an orange or lemon to the batter. You could also incorporate finely chopped fresh ginger or even some dark chocolate chips for a richer taste. Remember to taste the batter before baking to ensure it meets your flavor preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).