This Greek Yogurt Carrot Cake is a feel-good twist on a classic—warmly spiced, perfectly moist, and just the right amount of sweet. Nounós Creamery Greek Yogurt is worked into both the batter and the frosting, creating a rich, tender crumb and a smooth, lightly tangy finish while sneaking in an extra boost of protein. Paired with shredded carrots, toasted pecans, and cozy spices, it’s the kind of cake that feels just as right for a special occasion as it does for an everyday treat.
Cake ingredients:
1 ½ cups all purpose flour
1 tsp baking powder
½ tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
¾ cup brown sugar
Two large eggs
½ cup avocado oil, plus more for greasing pan
1 tsp vanilla extract
1 ½ cups finely shredded carrots (about 3 large carrots worth)
½ cup toasted pecans
Frosting ingredients:
8oz cream cheese, softened to room temperature
2 tbsp powdered sugar
Pinch of salt
Steps:
Preheat oven to 350 degrees. Grease a 9 inch cake pan and set aside.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, whisk together the brown sugar and eggs. Add the avocado oil, Nounos Creamery Plain Greek Yogurt, and vanilla, and whisk until combined.
Slowly add the dry ingredients to the wet ingredients, folding until just combined. Fold in the carrots, and finally, the pecans. Add the cake batter to the pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool cake in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Make the frosting. In the bowl of an electric mixer, beat the cream cheese and Nounos Creamery Vanilla Bean Greek Yogurt until smooth. Add the powdered sugar and salt and beat again. If you want a thicker frosting, add additional powdered sugar until desired texture is achieved.
When cake is completely cooled, add the frosting and enjoy. Store leftovers in an airtight container in the refrigerator.