Ingredients
Scale
- ¾ cup (105g) all-purpose flour
- ½ cup (110g) packed dark brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 5 tbsp (70g) unsalted butter, softened
- 1 cup (120g) finely grated carrots
- 1 ⅓ cups (190g) all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 large egg, at room temperature
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ⅓ cup (60ml) sunflower oil
- ½ cup (120ml) full fat plain yogurt
- ½ cup (60g) powdered confectioner’s sugar
- 2 tbsp (28g) cream cheese, softened
- 2 tbsp (30ml) whole milk
- ½ tsp pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F. Line the base of an 8-inch round non-stick springform pan with parchment paper and butter the sides.
- Make the crumb topping by mixing flour, brown sugar, cinnamon, and salt in a bowl. Add the butter and blend until the mixture forms clumps. Set aside.
- Grate the carrots and measure them. Set aside.
- Sift together flour, spices, baking powder, baking soda, and salt in a bowl.
- In a large bowl, whisk together egg, brown sugar, granulated sugar, oil, and yogurt until smooth. Stir in the grated carrots, then fold in the dry ingredients until just combined.
- Spread the batter into the prepared pan and sprinkle with the crumb topping. Bake for 35-40 minutes or until a toothpick comes out clean. Cool for 30 minutes covered with foil.
- Remove the sides of the pan and transfer to a plate.
- For the icing, mix cream cheese and powdered sugar until smooth, then gradually mix in cream, vanilla, and salt. Drizzle over the cake and serve warm or at room temperature.
Notes
For a richer flavor, let the cake cool completely before icing it.
This cake can be stored in an airtight container for up to 3 days.
If you prefer a lighter flavor, reduce the spices in the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 47mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.