Ingredients
Scale
- ¾ cup (105g) all-purpose flour
- ½ cup (110g) packed dark brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 5 tbsp (70g) unsalted butter (softened)
- 1 cup (120g) finely grated carrots (from 1-2 medium carrots)
- 1 ⅓ cups (190g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice (1/8 tsp if you like a mild spice flavor)
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg (at room temperature)
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ⅓ cup (60ml) sunflower oil
- ½ cup (120ml) full fat plain yogurt
- ½ cup (60g) powdered confectioner’s sugar
- 2 tbsp (28g) cream cheese (softened to room temperature)
- 2 tbsp (30ml) whole milk
- ½ tsp pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F. Line the base of an 8-inch round non-stick springform pan with parchment paper and lightly butter the sides.
- Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and salt in a bowl. Add softened butter and blend until the mixture forms clumps. Cover and set aside.
- Grate the carrots on a fine grater and set aside.
- For the carrot cake batter, sift together the flour, spices, baking powder, baking soda, and salt in a bowl and whisk.
- In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, and yogurt until smooth. Stir in the grated carrots. Fold in the dry ingredients until just combined.
- Spread the batter into the prepared pan. Sprinkle the crumb topping evenly over it. Bake for 35-40 minutes until a toothpick comes out clean. Cool for at least 30 minutes covered with foil.
- Remove the sides of the springform pan and place the cake on a serving plate.
- For the icing, mix the softened cream cheese and powdered sugar in a bowl until smooth. Gradually add cream, vanilla, and salt until thick but pourable. Drizzle over the cake and serve warm or at room temperature.
Notes
Ensure the carrots are finely grated for even distribution in the batter.
Cover the cake with foil while cooling to maintain a bit of moisture in the crumbs.
This cake can be enjoyed warm or at room temperature, making it versatile for serving.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 27g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.