Carrot Cake Recipe

03/15/2023

15 Minutes + 50 Minutes Baking

easy

12

I swear this is the best carrot cake recipe you’ve ever tasted. Perfectly moist, just the right amount of sweetness with just a hint of cinnamon. Well, you just haven’t eaten better.

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Ingredients:

Adjust Servings

	150 ml olive oil
	266 grams brown sugar
	3 eggs *medium size
	87 grams thick greek yogurt
	260 grams all-purpose flour
	285 grams carrots
	1 1/2 teaspoons cinnamon
	1/2 teaspoon nutmeg
	1teaspoon baking soda
	1 teaspoon baking powder
	pinch of salt

To Finish

5 teaspoons peanut butter

Nutritional Information

301 Calories

14 g Fat

5 g Protein

41 g Carbs

23 g Sugars

Directions

1.

Prepare the batter

Finely grate the carrots. Place the sugar, olive oil, Greek yoghurt and eggs in a large bowl and mix thoroughly until smooth. In another bowl, combine all the dry ingredients, i.e. flour, cinnamon, nutmeg, baking soda, baking powder and salt and mix. Set aside.

Now add the dry ingredients to the wet ingredients and use a spatula to combine to get a smooth compact dough. Finally, stir in the grated carrots.

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2.

Bake it!

Pour the batter into the cake tin (I used a 24cm tin). Spread the peanut butter on top of the dough and use a skewer to mix with the dough to create a marbled look.

Place in preheated oven and bake for 50-53 minutes. Let cool completely and serve. Enjoy!

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