Name: Almond Flour Carrot Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups almond flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg (optional); 3 large eggs; 1/2 cup plain yogurt (regular or Greek); 1/3 cup maple syrup or honey; 1 tsp vanilla extract; 1 1/2 cups freshly grated carrots; Optional: 1/4 cup chopped walnuts or raisins

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This almond flour carrot yogurt cake is a moist, tender, and naturally gluten-free dessert that I love for its simplicity and wholesome ingredients. The carrots bring sweetness and texture, the yogurt adds richness, and the almond flour gives it a delicate crumb with a nutty flavor. It’s perfect for breakfast, a snack, or a light dessert with tea or coffee.

Why You’ll Love This Recipe

I love how this cake combines nourishing ingredients with delicious flavor and a soft, melt-in-my-mouth texture. It’s not overly sweet, and the yogurt keeps it incredibly moist without needing lots of oil or butter. The almond flour makes it feel a little indulgent but still light. It’s also an easy one-bowl cake that doesn’t need a mixer, which means less cleanup and more time to enjoy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg (optional)
Eggs
Plain yogurt
Maple syrup or honey
Vanilla extract
Grated carrots (freshly grated)
Optional: chopped walnuts or raisins

directions

I preheat the oven to 350°F (175°C) and grease or line a loaf pan or 8-inch round cake pan.
In a large bowl, I whisk together the almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, I beat the eggs with yogurt, maple syrup, and vanilla extract until smooth.
I stir the wet ingredients into the dry until just combined, then fold in the grated carrots and any add-ins like walnuts or raisins.
I pour the batter into the prepared pan and smooth the top.
I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
I let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 8 servings. It takes me 10–15 minutes to prepare and 35–45 minutes to bake. The cake is ready in just about an hour, including some cooling time.

Variations

Sometimes I swap the maple syrup for honey or even coconut sugar. I’ve also stirred in shredded coconut or used Greek yogurt for extra protein. For a fancier touch, I top it with a dollop of yogurt or cream cheese frosting, especially if I’m serving it as dessert.

storage/reheating

I store the cake covered at room temperature for 2 days or in the fridge for up to 5 days. It stays moist thanks to the yogurt. I like to warm up a slice in the microwave for 10–15 seconds or enjoy it chilled straight from the fridge.

FAQs

Can I use a different flour instead of almond flour?

Almond flour gives this cake its soft, nutty texture. I don’t recommend substituting it 1:1 with other flours, but if I need to, I look for a gluten-free flour blend designed for baking.

Do I need to peel the carrots?

I usually do for a smoother texture, but it’s not necessary if the carrots are clean and tender. I just make sure to grate them finely.

Can I make this cake dairy-free?

Yes, I use a dairy-free yogurt like coconut or almond-based yogurt and it still comes out moist and delicious.

How do I know when the cake is done?

I check by inserting a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s ready. The top should also be golden and set.

Can I freeze this cake?

Absolutely. I slice it, wrap the slices individually, and freeze them. They thaw quickly and make a great grab-and-go snack.

Conclusion

This almond flour carrot yogurt cake is one of those recipes that’s easy, wholesome, and always a hit. It’s naturally gluten-free, perfectly spiced, and packed with moisture from the yogurt and carrots. Whether I’m baking for a weekday treat or a weekend brunch, this cake always finds a way into my kitchen.