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Almond Flour Carrot Yogurt Cake Recipe
Tender, naturally sweet, and perfectly spiced! This gluten-free carrot yogurt cake is packed with protein from almond flour and Greek yogurt, making it ideal for breakfast, brunch, or a wholesome dessert.
Prep time: 15 mins | Bake time: 30-35 mins | Servings: 8
Ingredients:
- 1 cup (100g) finely grated carrots
- 1 1/2 cups (150g) almond flour
- 3 large eggs
- 1/3 cup (80ml) maple syrup or honey
- 1/2 cup (120g) plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: 1/4 cup chopped walnuts or raisins
Optional Topping Ideas:
- Greek yogurt (for a light frosting)
- Chopped walnuts
- Extra shredded carrots
- Drizzle of honey
- Sprinkle of ground cinnamon
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper or grease thoroughly.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
- Add Dry Ingredients: Whisk in the almond flour, cinnamon, baking powder, and salt until evenly combined.
- Fold & Pour: Gently fold in the finely grated carrots (and optional walnuts or raisins). Pour the batter into your prepared pan and smooth the top.
- Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool & Decorate: Let it cool completely. Spread a layer of Greek yogurt over the top and garnish with walnuts, cinnamon, and honey before serving alongside a warm cup of coffee!