A moist and flavorful carrot cake made with creamy yogurt and topped with fresh berries, perfect for a delightful dessert or snack.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup plain Greek yogurt
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts
1 cup mixed fresh berries (such as blueberries, raspberries, and strawberries), washed and dried
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the eggs with granulated sugar and brown sugar until well combined.
Add the Greek yogurt, vegetable oil, and vanilla extract to the egg mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Fold in the grated carrots and chopped walnuts until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely.
Once cooled, top the cake with the fresh mixed berries before serving.