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Carrot Cake Recipe

15 Minutes + 50 Minutes Baking



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.



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


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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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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