Ingredients

1/2 cup salted butter, melted

1/3 cup plain whole milk Greek yogurt or sour cream

1/3 cup dark brown sugar

2 eggs, at room temperature

2 teaspoons vanilla extract

1 cup grated carrots

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup dark brown sugar (for cinnamon swirl)

1 tablespoon all-purpose flour (for cinnamon swirl)

2 teaspoons cinnamon (for cinnamon swirl)

1 tablespoon salted butter, melted (for cinnamon swirl)

1 cup powdered sugar (for icing)

2 ounces cream cheese, melted (for icing)

2 tablespoons lemon juice (for icing)

1/4 cup granulated sugar (for lemon sugar)

1 tablespoon lemon zest (for lemon sugar)

Instructions

Step 1: Preheat your oven to 350°F. Butter a 9×5 inch bread pan and line it with parchment paper for easy removal.

Step 2: In a large bowl, stir together the melted butter, dark brown sugar, Greek yogurt (or sour cream), eggs, and vanilla extract until well combined. Mix in the grated carrots.

Step 3: Add the all-purpose flour, baking soda, ground cinnamon, and salt to the wet ingredients. Stir until the batter is just combined.

Step 4: Prepare the cinnamon swirl by mixing the melted butter, dark brown sugar, flour, and cinnamon together until crumbly.

Step 5: Spoon half of the carrot cake batter into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter, then spoon the remaining batter on top.

Step 6: Bake for 55 to 60 minutes, or until the center is just set and a toothpick inserted comes out clean. Remove the cake from the oven and let it cool completely.

Step 7: To make the lemon glaze, beat together the powdered sugar, melted cream cheese, lemon juice, and 1 to 3 tablespoons of water until smooth and drizzly.

Step 8: Spoon the glaze evenly over the cooled cake.

Step 9: Mix the granulated sugar with lemon zest to create lemon sugar. Sprinkle this over the glazed cake.

Step 10: Allow the icing to set for about 30 minutes before slicing and serving. Enjoy your fresh, zesty carrot cake!

Tips & Variations

For extra moisture, consider adding 1/4 cup crushed pineapple or applesauce to the batter.

Use freshly grated carrots for the best texture and flavor.

If you prefer a thicker glaze, reduce the water used in the icing.

Substitute cream cheese with mascarpone for a richer glaze.

Add chopped nuts like walnuts or pecans to the cinnamon swirl for crunch.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute plain regular yogurt for Greek yogurt or sour cream, but Greek yogurt tends to provide a thicker texture and richer flavor for this cake.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The center should be set but still moist, not wet or jigglier than the edges.