Almond Flour Carrot Yogurt Cake

This almond flour carrot yogurt cake is one of my favorite wholesome bakes. It’s tender, moist, and full of warm spices, shredded carrots, and a subtle tang from the yogurt. Using almond flour gives the cake a naturally nutty flavor and a rich, dense texture that makes it satisfying without being heavy. It’s a great option for a gluten-free treat that doesn’t feel like a compromise.

Why You’ll Love This Recipe

I love this cake because it strikes the perfect balance between nutritious and indulgent. The almond flour makes it gluten-free and protein-rich, the yogurt adds moisture without too much fat, and the carrots bring natural sweetness and color. I like that it’s not overly sweet, so I can enjoy it as a snack, breakfast, or dessert. Plus, it’s a one-bowl kind of recipe that’s incredibly easy to throw together.

Ingredients

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

• Almond flour

• Eggs

• Plain yogurt (Greek or regular)

• Honey or maple syrup

• Vanilla extract

• Baking soda

• Cinnamon

• Nutmeg

• Salt

• Carrots, grated

• Optional add-ins: chopped walnuts, raisins, or shredded coconut

Directions

1. I preheat the oven to 350°F (175°C) and line a loaf pan or round cake pan with parchment paper or grease it well.

2. In a large bowl, I whisk together the eggs, yogurt, honey or maple syrup, and vanilla until smooth.

3. I add the almond flour, baking soda, cinnamon, nutmeg, and salt, stirring just until combined.

4. I fold in the grated carrots and any optional add-ins like nuts or raisins.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

7. I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes one loaf or 8–10 slices. It takes about 10 minutes to prepare and 35–45 minutes to bake, so I can have it ready in under an hour.

Variations

I sometimes use coconut yogurt for a dairy-free version, or swap in mashed banana or applesauce for part of the sweetener. If I want a more decadent version, I top it with a simple cream cheese or yogurt glaze. I also like to add orange zest or crushed pineapple for a citrusy twist.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. It also freezes well—sliced and wrapped individually. To reheat, I warm a slice gently in the microwave for about 15–20 seconds or toast it lightly.

FAQs

Can I use regular flour instead of almond flour?

Not in this recipe. Almond flour behaves differently than wheat flour, so it’s best to stick with almond flour or find a recipe specifically designed for regular flour.

Is this cake very sweet?

No, I find it naturally sweet from the carrots and honey, but not overly sugary. I like to add a glaze if I want it sweeter for dessert.

Can I make this dairy-free?

Yes, I use coconut yogurt or another non-dairy yogurt, and it turns out just as moist and delicious.

Do I need to peel the carrots?

I usually peel them, but if they’re fresh and clean, I just wash and grate them directly. The texture works well either way.

Can I make muffins instead?

Absolutely. I divide the batter into muffin tins and bake for about 18–22 minutes, checking with a toothpick for doneness.

Conclusion

This almond flour carrot yogurt cake is my go-to when I want a wholesome, cozy bake that doesn’t take much effort. It’s naturally gluten-free, full of real ingredients, and so versatile that I can enjoy it any time of day. Whether I’m making it for a quick breakfast, an afternoon snack, or a light dessert, it always hits the spot.