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Recipe: Yogurt Carrot Cake

Written by Redwood Hill on . Posted in Recipes

If you can possibly wait, this cake is best served the day after baking. It’s moist tender crumb is due to the yogurt.

Yogurt Carrot Cake

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  • Yield: 1 (8-10 Servings)
  • Prep:
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Using yogurt in baking produces a very tender, almost melting crumb. This delicious carrot cake should be allowed to ripen for 24 hours before serving.


  • 6 tablespoons butter
  • 1 cup maple sugar
  • 3 eggs
  • 2 cups flour whole wheat
  • 1 tablespoon baking soda
  • 1/2 tsp cinnamon
  • 1 cup Redwood Hill Farm Goat Milk Yogurt plain or vanilla
  • 2 cups carrots grated
  • 1 cup walnuts chopped
  • 1/2 cup coconut grated


  1. Preheat oven to 350.
  2. In a bowl, cream the sugar with the butter until softened. Beat in the eggs one by one.
  3. In another bowl sift the flour, soda and cinnamon. Add the yogurt and flour mixture alternately to the butter mixture. Gently fold in the carrots, walnuts and coconut.
  4. Pour into a 9x13 inch cake pan and bake for approximately one hour or until a toothpick comes out clean. This cake is delicious served with whipped cream or frost with a mixture of Plain Redwood Hill Farm Chevre whipped with honey and vanilla to taste.

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