Carrot and Yoghurt Cake/Muffins

Makes a small cake or 12 muffins.


  • 240g (about 3) carrots, peeled and grated
  • 3 eggs (vegan alternative is 3 flax eggs, i.e. 3 tablespoons ground flaxseed/linseed plus 3 tablespoons water)
  • ⅔ cup (120g) raw caster sugar (add more if you prefer)
  • 50mL (40g) vegetable oil (e.g. canola oil)
  • ½ cup (125g) yoghurt (use coconut yoghurt for vegan or dairy-free alternative)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon apple cider vinegar
  • some lemon zest (optional)
  • ⅔ cup (70g) almond meal
  • 1 ¾ cups (225g) plain flour (use Type 00 for softer texture)
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • icing sugar (optional for sprinkling on top after baking)


  1. Preheat oven to 180°C (or 165°C fan-forced).
  2. If using flax "eggs", soak 3 tablespoons ground flaxseed in same amount of water for at least 15 minutes.
  3. Clean or peel carrots and grate them.
  4. Beat or whisk eggs and sugar in a large bowl for about two minutes.
  5. Add grated carrots and remaining wet ingredients (vegetable oil, yoghurt, vanilla extract, apple cider vinegar and some lemon zest if desired) and mix well.
  6. In a separate bowl, combine dry ingredients (sifted flour, almond meal, baking powder, baking soda, salt and cinnamon if using).
  7. Add dry ingredients to the main mixture and mix well.
  8. Pour or spoon mixture into cake tin or muffin trays.
  9. Bake until a skewer comes out clean. Cake should take about 40 minutes. Muffins should take about 20 minutes.

based on: Carrot and Yogurt Cake at Cookist