Greek Yogurt Carrot Cake Pound Cake
Yields: 1 pound cake
 
This just might be my all-time favorite pound cake! It’s full of cozy spices, sweet carrots, and absolutely no guilt. It’ll keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
  • 2 ¾ cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 ¼ tsp ground cinnamon
  • ¾ tsp ground nutmeg
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 1 ½ tbsp (22mL) vanilla extract
  • 1 tbsp (15mL) vanilla crème stevia
  • ¾ cup (180g) plain nonfat Greek yogurt
  • 1 cup + 2 tbsp (270mL) nonfat milk
  • 2 cups (180g) freshly grated carrots (about 2 medium, peeled first!)
  1. Preheat the oven to 350°F, and line a 9x5” loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
  2. To prepare the cake, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the carrots.
  3. Spread the batter into the prepared pan. Bake at 350°F for 60-70 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.
Notes: For the gluten-free flour, use the following: 1 ½ cups (180g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavor.

The cake requires 3 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 3 egg whites, the cake will collapse while cooling and turn out much denser.

I do not recommend substituting for the vanilla crème stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) However, if you really prefer to omit the vanilla crème stevia from the cake, substitute 1 ¼ cups (240g) granulated sugar and reduce the milk to ½ cup, but the cake will no longer be clean-eating friendly. You may substitute 1 ¼ cups (240g) coconut sugar and reduce the milk to ½ cup to keep the cake clean eating friendly, but it will be much darker in color. The baking time may vary with either of those substitutions as well.

Do not substitute store-bought pre-shredded carrots. They’re thicker, drier, and don’t have as good of a flavor as freshly grated carrots.

Any milk may be substituted in place of the nonfat milk.

Do not use an electric mixer to mix up the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.

If you’d like to top your pound cake with a cream cheese drizzle, then I recommend this recipe of mine (double or triple it!). If you’d like to top your pound cake with cream cheese frosting, then I recommend this recipe of mine (just make half!).

{gluten-free, clean eating, low fat, low calorie, sugar-free}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/03/28/greek-yogurt-carrot-cake-pound-cake/