Ingredients

Scale

¾ cup (105g) all-purpose flour
½ cup (110g) packed dark brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoon (70g) unsalted butter, softened
1 cup (120g) finely grated carrots (from 1–2 medium carrots)
1 ⅓ cups (190g) all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground allspice (⅛ teaspoon if you like a mild spice flavor, but I like ¼ teaspoon)
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon 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 tablespoon (28g) cream cheese, softened to room temperature
2 tablespoon (30ml) whole milk
½ teaspoon pure vanilla extract
pinch of salt

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Instructions

Preheat the oven to 350°F. Line the bottom of an 8-inch round non-stick springform pan with parchment paper and lightly butter the sides.
Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and salt in a medium bowl. Incorporate the soft butter with your fingertips until clumpy, then cover and set aside.
Grate the carrots using the fine side of a box grater and set aside.
Make the batter by sifting flour, spices, baking powder, baking soda, and salt into a medium bowl. Whisk to blend.
In a large bowl, whisk together egg, brown sugar, granulated sugar, oil, and yogurt until smooth. Fold in the grated carrots, followed by the dry ingredients until just combined without dry pockets.
Spread the batter evenly in the prepared pan and sprinkle the crumb topping on top. Bake for 35-40 minutes, or until a toothpick comes out clean. Let cool for at least 30 minutes covered with foil.
Remove the sides of the springform pan and transfer the cake to a serving plate.
For the icing, combine cream cheese and powdered sugar in a medium bowl, mixing until smooth. Gradually add cream until it reaches a thick, flowing consistency. Mix in vanilla and salt, then drizzle over the cake. Serve warm or at room temperature.

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Notes

Ensure all ingredients, especially butter and egg, are at room temperature for the best results.
Feel free to add nuts or raisins to the batter for added texture and flavor.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Author: jeremy
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 18g
Sodium: 200mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg