Ingredients
Scale
- â…” cup (95g) all-purpose flour
- ½ cup (110g) packed dark brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 tablespoon (70g) unsalted butter, softened
- 1 cup (120g) finely grated carrots (from 1–2 medium carrots)
- 1 â…“ cups (190g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- â…› 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
- â…“ cup (60ml) sunflower oil
- ½ cup (120ml) full fat plain yogurt
- ½ cup (60g) powdered confectioner's sugar
- 2 tablespoon (28g) cream cheese, softened to room temperature
- 2 tablespoon (30ml) whole milk
- ½ teaspoon pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F. Prepare an 8-inch round non-stick springform pan by lining the base with parchment paper and lightly buttering the sides.
- In a medium bowl, mix together flour, brown sugar, cinnamon, and salt to create the crumb topping. Incorporate softened butter until crumbly. Cover and set aside.
- Grate the carrots and set aside for later use.
- In another bowl, sift together flour, spices, baking powder, baking soda, and salt for the batter.
- In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, and yogurt until smooth. Stir in the grated carrots, then fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and evenly sprinkle the crumb topping on top. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool for at least 30 minutes.
- Once cooled, carefully remove the sides of the springform pan and transfer to a serving plate.
- For the icing, combine cream cheese and powdered sugar until smooth. Gradually mix in cream until it reaches a thick but flowing consistency, then add vanilla and salt. Drizzle over the cake before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using finely grated carrots ensures a moist cake texture.
The crumb topping can be made in advance and stored covered to prevent drying out.
Serve this cake warm or at room temperature for best flavor.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg