Carrot Cake Recipe – Easy Cinnamon Yogurt Cake with Cream Cheese Frosting

Last Updated on 6 months ago by Neha Deshmukh

Carrot Cake Recipe – Easy Cinnamon Yogurt Cake with Cream Cheese Frosting

Hey everyone! If you’re anything like me, you absolutely love a good slice of cake with your evening chai. And this Carrot Cake? It’s a game changer. I first made this for a family get-together, and it disappeared within minutes! It’s moist, flavorful, and that cream cheese frosting… oh, that frosting! Let’s get baking, shall we?

Why You’ll Love This Recipe

This isn’t your average carrot cake. It’s incredibly easy to make, even if you’re not a seasoned baker. The combination of yogurt and buttermilk keeps it unbelievably moist, and the cinnamon really warms things up. Plus, who can resist a classic cream cheese frosting? It’s perfect for birthdays, holidays, or just a cozy weekend treat.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups all-purpose flour (240g)
• 1.25 teaspoons baking powder (6g)
• 1 teaspoon baking soda (4g)
• 2.25 teaspoons cinnamon powder (approximately 7g)
• 1 cup oil (240ml)
• 0.25 teaspoon salt (1.5g)
• 1.5 cups sugar (300g)
• 2.5 cups grated carrots (approximately 250g)
• 1 cup buttermilk (240ml)
• 2 tablespoons yogurt (30g)
• 0.5 cup unsalted butter, softened (113g)
• 4 oz cream cheese, softened (113g)
• 1.5-2 cups powdered sugar (180-240g)
• 0.5 teaspoon vanilla extract (2.5ml)
• 1-2 tablespoons milk or heavy cream (15-30ml)

Ingredient Notes

Let’s talk ingredients! A few things make this cake extra special:

• Yogurt: Don’t skip the yogurt! It adds so much moisture and a lovely tang. I usually use plain yogurt, but you can use vanilla if you like.
• Buttermilk: Buttermilk is the secret to a super tender crumb. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
• Cinnamon: I love a good cinnamon kick, so I use a generous amount. I prefer using Ceylon cinnamon for its delicate flavour, but any good quality cinnamon will work. Feel free to adjust to your liking!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan. Trust me, greasing well is key!
2. Grate your carrots. A food processor makes this super quick, but a regular grater works just fine. Set them aside – we’ll need about 2.5 cups.
3. In a bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Sifting ensures everything is nicely combined and light.
4. In a separate bowl, beat the oil and sugar together until they’re well combined. Then, add the yogurt and mix it in.
5. Now, it’s time to add the dry and wet ingredients alternately. Start and end with the flour mixture, mixing until just combined. Don’t overmix!
6. Gently fold in the grated carrots. This is where the magic happens!
7. Pour the batter into your prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before frosting. This is important – warm cake and frosting don’t mix well!

While the cake cools, let’s make the frosting:

1. Beat the softened butter and cream cheese together until they’re light and fluffy.
2. Add the vanilla extract and mix.
3. Gradually add the powdered sugar, mixing until smooth. If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency.
4. Once the cake is completely cool, frost it generously and decorate as you please! Sprinkles, chopped nuts, or even a few extra grated carrots look lovely.

Expert Tips

• Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake.
• Use room temperature ingredients: This helps everything blend together smoothly.
• Check for doneness: Every oven is different, so start checking the cake around 35 minutes.

Variations

• Vegan Carrot Cake Adaptation: Substitute the yogurt with a plant-based yogurt, the buttermilk with plant-based milk + lemon juice, and the butter/cream cheese with vegan butter/cream cheese alternatives.
• Gluten-Free Carrot Cake Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great!
• Spice Level Adjustment: If you’re not a huge cinnamon fan, reduce the amount to 1.5 teaspoons. Or, for a spicier kick, add a pinch of nutmeg or cloves.
• Festival Adaptations: This cake is perfect for Easter or Thanksgiving. Decorate with festive sprinkles or edible flowers!

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of chai or a glass of cold milk. A dollop of whipped cream or a scoop of vanilla ice cream wouldn’t hurt either!

Storage Instructions

• Unfrosted Cake: Store tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Frosted Cake: Store in the refrigerator for up to 3-4 days.

FAQs

What is the best way to grate the carrots for this cake?

A food processor is the quickest way, but a box grater works perfectly well too! Just make sure to grate them finely.

Can I substitute the buttermilk with something else?

Yes! As mentioned earlier, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

How can I prevent the cake from sticking to the pan?

Grease the pan really well with butter or cooking spray. You can also dust it with flour after greasing.

Can this cake be made ahead of time?

Yes! You can bake the cake a day or two in advance and store it tightly wrapped at room temperature. Frost it just before serving.

What’s the best way to store leftover frosted carrot cake?

Store it in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days.

Enjoy baking (and eating!) this delicious Carrot Cake. Let me know how it turns out in the comments below!