At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 10 slices
• Prep time: 10 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 10 slices.

• Calories: 280 kcal
• Protein: 6 g
• Carbohydrates: 37 g
• Fat: 12 g
• Sodium: 38 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Carrot Cake

Have these measured and ready before you begin.

• 250 g (8.8 oz) all-purpose flour
• 3 large eggs
• 3/4 cup plus 1 tablespoon (200 ml by volume) sugar
• scant 1/2 cup (100 ml) neutral oil
• 1 teaspoon vanilla extract
• 3/4 cup plus 1 tablespoon (200 ml) plain yogurt
• 2 1/2 teaspoons (10 g) baking powder
• 1 large carrot, grated
• 2 teaspoons (10 ml) ground cinnamon

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. Beat the sugar and eggs until pale and foamy.

3. Beat in the yogurt, neutral oil, and vanilla.

4. Combine the flour and baking powder, then fold them into the wet mixture with a spatula.

5. Fold in the grated carrot and cinnamon until evenly distributed, then pour into the prepared pan.

6. Bake for 30–35 minutes without opening the oven for the first 20 minutes; remove when a tester comes out clean.

7. Cool briefly before removing from the pan.

Sources

1. USDA FoodData Central — April 2026 data release