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The Best Carrot Cake

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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.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 28-32 minutes
  • Total Time: Approx. 1 hour (excluding cooling time)
  • Yield: undefined
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 cups finely grated carrots (approx. 240 g)

⅔ cup light brown sugar (approx. 145 g)

½ cup granulated sugar (approx. 100 g)

3 large eggs, room temperature

⅔ cup sunflower (or neutral oil, approx. 160 ml)

½ cup plain yogurt (full-fat or low-fat, approx. 120 ml)

⅓ cup pure maple syrup (approx. 80 ml)

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground allspice

Optional: ½ cup chopped walnuts (approx. 50 g), ½ cup soaked raisins (approx. 70 g)

Frosting: ½ cup unsalted butter, softened (113 g)

1⅔ cups sifted powdered sugar (200 g total), divided

1 block (250 g) cream cheese, softened

1½ teaspoons lemon juice (7 ml)

½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350 °F and line two 8-inch round pans with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
  3. In a larger bowl, mix grated carrots with both sugars and eggs until combined.
  4. Add oil, yogurt, and maple syrup; beat until smooth.
  5. Stir in half of the dry ingredients until just combined, then repeat with the remaining dry ingredients.
  6. Fold in walnuts and raisins, if desired.
  7. Divide the batter equally between the prepared pans.
  8. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat butter with 1 cup of powdered sugar until smooth. Add cream cheese, lemon juice, and vanilla, and beat until fluffy.
  11. Mix in remaining ⅔ cup powdered sugar until frosting is smooth and spreadable.
  12. Place one cake layer on a serving plate and spread with about 1 cup of frosting. Top with the second layer and apply a thin crumb coat, then chill for 15 minutes.
  13. Frost the top and sides of the cake as desired. Decorate or serve immediately.

Notes

  • Substitute yogurt with sour cream or crème fraîche for similar moisture.
  • Omit nuts or raisins if you prefer a smoother texture.
  • Swap maple syrup with agave or golden syrup if needed.
  • For advanced prep, bake the cakes ahead and store in the fridge un-frosted—frost when ready to serve.

Nutrition

Find it online: https://savorymomskitchen.com/the-best-carrot-cake/