Carrot and yogurt cake: recipe to vary the classic of our pastry


The mythical yogurt cake is a classic that is already part of the history of our gastronomy, at least at a more domestic and family level. Basic to start in the confectionery, from its recipe we can introduce many variations playing with the ingredients. This carrot and yogurt cake is still a breeze, perfect for a breakfast or weekend snack.

The carrot adds juiciness to the dough and, being a naturally sweet vegetable, it also allows us to reduce the amount of sugar to enhance the spices. With the presence of vegetables and the use of whole spelled flour, this version is more nutritious than other classic cakes, while still being a sweet for occasional consumption.

This recipe is designed for a rectangular mold about 20 cm long; for larger cakes simply double the amounts. You can separate the egg whites and beat them until stiff to add them at the end, after the carrot, if you want a more fluffy and airy crumb, although I personally like the more rustic texture here.


For 8 people
  • Finely grated carrot 180 g
  • Egg L 1
  • Melted butter 50 g
  • Whole spelled flour 110 g
  • Pastry flour 120 g
  • Brown sugar or panela 70 g
  • Natural yogurt 200 g
  • Milk 50 ml
  • Chemical yeast (2 teaspoons) 8 g
  • Baking soda (1/2 teaspoon) 2 g
  • Salt 2 g
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch ground nutmeg

How to make carrot and yogurt cake

Difficulty: Easy
  • Total time 55 m
  • Elaboration 15 m
  • Cooking 40 m

Preheat the oven to 180ºC and prepare a rectangular mold of about 20 cm, greasing it or lining it with baking paper. Finely grate the carrot until you have 180 g and set aside.

In a bowl, beat the egg with the brown sugar or panela using a hand whisk or an electric mixer. Add the melted butter, yogurt and milk, and beat until well incorporated.

Mix the flours, yeast, bicarbonate, salt and spices with the dry manual rods. Add the carrot and mix a little. Pour the preparation of the liquids and combine gently until you have a homogeneous mass.

Fill the mold and bake for about 40-45 minutes, checking the point by clicking with a toothpick, which should come out with some dry crumbs. Wait a few minutes outside the oven before unmolding and let cool completely on a rack.

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