Carrot Ginger Cake with Greek Yogurt Frosting

​​​​​​An upgrade on a traditional carrot cake.


For Cake:

1½ cups all-purpose flour

⅓ cup whole wheat pastry flour

2 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 tsp fine sea salt

½ tsp cardamom

¼ tsp nutmeg

1 cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

1 cup grated carrots

½ cup orange juice

½ cup brown sugar

3 large eggs, beaten

¼ cup olive oil

½ tsp vanilla

½ cup finely chopped candied ginger

⅓ cup golden raisins


For Frosting:

6 ounces cream cheese, cut into cubes

1½ cups powdered sugar

½ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

4 tbsp unsalted butter, softened

2 tsp vanilla



½ cup finely chopped toasted pistachios

  1. Cake: Preheat oven to 350℉. Spray a 9” square baking pan with cooking spray and line with parchment paper.
  2. Ιn a medium bowl whisk together flour, whole wheat flour, cinnamon, baking soda, salt, cardamom, and nutmeg.
  3. In a large mixing bowl, whisk to combine FAGE Total, carrots, orange juice, brown sugar, eggs, oil, and vanilla.
  4. Fold dry ingredients into the carrot mixture until blended. Fold in ginger and raisins.
  5. Scrape batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool in pan for 15 minutes, then turn out onto a rack to cool completely, about 2 hours.
  7. Frosting: In a food processor combine cream cheese, powdered sugar, FAGE Total, butter, and vanilla. Pulse until very smooth.
  8. Garnish: Spread frosting over cooled cake, sprinkle with pistachios, cut into squares, and serve or cover and refrigerate.
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