Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories301.7 kcal (15%)
Total Fat17.4 g (25%)
Carbs32.6 g (13%)
Sugars18.5 g (21%)
Protein5.1 g (10%)
Sodium240.3 mg (12%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 175°C (350°F). Grease a cake pan (I used 9x5-inch Loaf pan) you can use 8-inch square pan. Line it with baking parchment for easy removal.
Step 2
Mix dry ingredients in a medium bowl. Whisk together flour, baking powder, baking soda, salt, and cinnamon. (DONT ADD SUGAR HERE) Set aside.
salt½ tsp
baking soda1 tsp
ground cinnamon1 ¼ tsp
plain flour1 ½ cup
baking powder1 tspStep 3
Mix wet ingredients in a large bowl. Whisk tigether oil, greek yogurt, and sugar until well combined.
vegetable oil½ cup
granulated sugar1 cup
plain greek yogurt½ cupStep 4
Add the eggs to the wet ingredients 1 at a time, beating after each addition. After stir in the vanilla extract.
eggs3 
vanilla extract1 tspStep 5
Combine the ingredients. Gradually add spoons of the dry ingredients into the wet mixture, mixing until combined.
vegetable oil½ cupgranulated sugar1 cupsalt½ tspeggs3 baking soda1 tspplain greek yogurt½ cupvanilla extract1 tspground cinnamon1 ¼ tspplain flour1 ½ cupbaking powder1 tspStep 6
Peel and grate your carrots and crush or chop your pecans. Fold them into the cake batter.
carrots2 Cups
Pecans1 cupStep 7
Pour the batter into the prepared cake pan and place into the oven for 35-45 minutes. Mine usually cooks fast around 30-35 mins. So keep an eye on it!
Step 8
Insert a toothpick to check if its cooked, it might be a tiny bit gooey but it should have little crumbs and be slightly darker in colour. Take it out and let it rest in the pan for 10 mins before taking it out
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