A soft and moist carrot yogurt cake made with almond flour, warm spices, and Greek yogurt for a wholesome bakery-style dessert.

Scale

2 cups almond flour

1 cup shredded carrots

3/4 cup Greek yogurt

2 eggs

1/3 cup maple syrup

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking powder

Pinch of salt

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1. Preheat oven to 350°F (175°C) and grease a cake pan.

2. Whisk Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.

3. Add almond flour, cinnamon, nutmeg, baking powder, and salt and mix until combined.

4. Fold in shredded carrots gently.

5. Pour batter into prepared cake pan and smooth the top.

6. Bake for 30–35 minutes until golden and a toothpick inserted comes out clean.

7. Allow cake to cool slightly before slicing and serving.

Use finely ground almond flour for the softest texture.

Freshly shredded carrots add the most moisture and flavor.

Serve with cream cheese glaze or chopped walnuts if desired.

Store covered in the refrigerator for best freshness.