Carrot and Yogurt Cake

I can provide you with a recipe for a carrot and yogurt cake. This is a lighter variation of the classic carrot cake and is suitable both as a dessert and as a snack.

Ingredients

• 250 g of all-purpose flour
• 200 g of granulated sugar
• 3 medium eggs
• 250 g of carrots (already cleaned weight)
• 125 g of plain natural yogurt (Greek yogurt is also fine)
• 100 ml of seed oil (for example, sunflower oil)
• 1 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 orange (optional for a citrus touch)
• 1 teaspoon of ground cinnamon (optional)

Preparation

1. Preheat the oven to 180 °C (350 °F) and prepare a cake pan (about 22-24 cm in diameter), buttering and flouring it or lining it with parchment paper.
2. Clean the carrots by removing the ends and grate them finely.
3. In a large bowl, beat the eggs with the sugar until you obtain a frothy and foamy mixture.
4. Add the yogurt and seed oil to the mixture of eggs and sugar, continuing to stir.
5. Gradually incorporate the sifted flour with the baking powder, salt, and, if desired, cinnamon and orange zest.
6. Mix the grated carrots into the batter, stirring gently until the mixture is homogeneous.
7. Pour the mixture into the prepared pan and level the surface with a spatula.
8. Bake the cake for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Once baked, remove the cake from the oven and allow it to cool completely before unmolding.

Trivia

Carrot cake is a classic dessert that is often prepared with the addition of dried fruit like chopped hazelnuts or almonds to add crunchiness and flavor. The yogurt version is a lighter variant that makes the cake softer and moister, and can be easily customized with the addition of spices such as cinnamon or extracts like vanilla extract.