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Carrot and Yogurt Cake: the recipe for the very soft cake ideal for breakfast

Total time: 90 Min
Difficulty: Low
Serves: 4 people
By Cookist


250 grams
Type 00 flour
220 grams
caster sugar
150 grams
Natural whole yogurt
125 grams
Almond flour
100 grams
Peanut oil
50 ml
Baking powder
1 sachet
Orange peel
as much as is needed
Lemon peel
as much as is needed
Icing sugar
as much as is needed

The carrot and yogurt cake is a genuine dessert, delicate and fragrant, based on carrots and enriched with a bit of almond flour. The result is soft and pleasant, perfect to taste with an herbal tea or a cup of tea, or cappuccino during breakfast in the morning. The classic carrot cake involves the use of grated and then squeezed carrots: in this version, on the other hand, the vegetables are blended raw together with the yogurt, so as to add to the dough a smooth cream without lumps that gives the dessert softness and moistness. The carrot and yogurt cake is a light and genuine preparation: here's how to make it perfect.

How to prepare Carrot and Yogurt Cake

Peel the carrots (1), rinse them under running fresh water and dab them with paper towels.


Cut the carrots into slices and collect them in the bowl of a blender. Add the oil (2) and the yogurt, then whisk a few seconds until a smooth and homogeneous cream is obtained.


Open the eggs in a clean bowl and add the sugar (3). Also add the grated citrus peel and whisk with the electric whisk until a light and frothy mixture is obtained.


Add the blended carrots to the mixture and whisk briefly again (4). Then also add the flour together with the yeast and whisk again to mix everything well.


Pour the mixture into a 20-22 cm diameter mold already lined with parchment paper (5). Bake in a preheated static oven at 170° C for about an hour, monitoring the browning level.


When inserting a toothpick into the cake it will come out clean (6) the cake will be ready. Take it out of the oven, let it cool down, gently turn it out and let it cool completely on a wire rack.


Sprinkle with powdered sugar before serving (7).



If you prefer, you can use whole wheat flour instead of almond flour and brown sugar instead of caster sugar. Flavor the cake as you like: with cinnamon, vanilla, or lemon zest or orange zest, or with essences, if you prefer. You can also enrich it by inserting pieces of chocolate in the dough or chopped dried fruit.

If you like desserts with carrots, try also the Camilla cake recipe.


You can preserve the cake under a glass bell jar for cake or in the refrigerator, tightly closed in an airtight container, for 3-4 days.

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