A moist, flavorful carrot cake made with reduced oil, tender shredded carrots, tangy yogurt, and maple syrup, then topped with a luscious cream cheese frosting. Perfect for any occasion, it’s as easy to make as it is to love.
Why You’ll Love This Recipe
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Uses only ⅔ cup oil but stays ultra-moist
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Packed with shredded carrots, yogurt, and maple syrup for richness
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Balanced spice blend for warm flavor
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Tender crumb that remains moist even when chilled
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Thick, tangy, fluffy cream cheese frosting
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Easy-to-follow method
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Great for special occasions or everyday indulgence
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake Batter
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Ground cinnamon
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Ground nutmeg
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Ground ginger
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Ground allspice
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Finely grated carrots (about 2 cups or 240 g)
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Light brown sugar (⅔ cup or 145 g)
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Granulated sugar (½ cup or 100 g)
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3 large eggs, room temperature
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Sunflower oil (⅔ cup or 160 ml)
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Plain yogurt, full fat or low fat (½ cup or 120 ml)
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Pure maple syrup (⅓ cup or 80 ml)
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Optional: chopped walnuts (½ cup or 50 g), soaked raisins (½ cup or 70 g)
Frosting
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Unsalted butter, softened (½ cup or 113 g)
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Powdered sugar, sifted (1⅔ cups or 200 g total), divided
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Cream cheese, softened (1 block or 250 g)
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Lemon juice (1½ tsp or 7 ml)
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Pure vanilla extract (½ tsp)
Directions
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Preheat oven to 350°F. Line two 8-inch round pans with parchment paper.
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In a bowl, whisk flour, baking powder, baking soda, salt, and all the spices.
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In a large bowl, mix grated carrots with both sugars and eggs until combined.
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Add oil, yogurt, and maple syrup to the wet mixture; beat until smooth.
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Add half of the dry ingredients; mix just until combined. Repeat with the rest.
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Fold in walnuts and raisins if using.
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Divide batter evenly between the pans.
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Bake for 28–32 minutes, or until a skewer comes out clean.
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Let cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat butter with 1 cup powdered sugar until smooth.
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Add cream cheese, lemon juice, and vanilla. Beat until light and fluffy.
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Add remaining ⅔ cup powdered sugar; beat until smooth.
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Place one cake layer on a plate. Spread about 1 cup of frosting on top.
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Place second cake layer. Apply a thin crumb coat; chill for 15 minutes.
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Finish frosting the top and sides. Decorate as desired.
Servings And Timing
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Prep time: 15 minutes
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Cook time: 28–32 minutes
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Servings: 10
Variations
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Use sour cream or crème fraîche instead of yogurt
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Leave out the vanilla extract if preferred
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Omit walnuts or raisins for a smooth texture
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Replace maple syrup with brown rice syrup, agave, or golden syrup
Storage / Reheating
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Store the frosted cake in an airtight container in the fridge. Let it sit at room temperature for 30 minutes before serving.
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To freeze, wrap unfrosted cake layers in plastic and foil. Freeze for up to 3 months. Thaw in the fridge before frosting.
FAQs
1. What type of oil is best for carrot cake?
A neutral oil like sunflower, canola, or avocado oil works best.
2. What spices are used in this carrot cake?
Cinnamon, nutmeg, ginger, and allspice are used for warm, balanced flavor.
3. Can I substitute yogurt?
Yes, you can use sour cream or crème fraîche instead of yogurt.
4. How do I know when the cake is done?
A skewer inserted into the center should come out clean.
5. What keeps the cake moist?
Yogurt, maple syrup, and finely grated carrots add natural moisture.
6. Can I make the cake in advance?
Yes, it can be made a day ahead and stored in the fridge.
7. Can I double the frosting?
Yes, double the frosting if you prefer a thicker layer.
8. How should I store leftover frosting?
Store it in the fridge and bring it to room temperature before using.
9. Why is this frosting fluffy and not runny?
The butter-to-cream cheese ratio and sifted powdered sugar keep it stable and airy.
10. What causes carrot cake to be dry?
Over-mixing and too much flour can dry out the cake—mix gently and measure accurately.
Conclusion
This carrot cake delivers everything you love—moist texture, fragrant spices, and a dreamy cream cheese frosting. Whether you’re serving it at a birthday party or enjoying it with a cup of coffee, it’s a treat that never disappoints. Simple to prepare, beautiful to serve, and unforgettable to taste.
