Tasty Carrot Cake Yogurt Parfait

If you ask me, carrot cake for breakfast is one of life’s simple pleasures.

This morning-friendly parfait takes those cozy carrot cake flavors we all know and love, and layers them with creamy yogurt and crunchy nuts. The sweetness of grated carrots and warm spices pairs perfectly with tangy Greek yogurt.

It’s topped with a sprinkle of granola and a drizzle of maple syrup, bringing that nostalgic carrot cake feeling to your breakfast routine. The nuts add just the right amount of crunch, while plump raisins give little bursts of natural sweetness.

It’s a feel-good breakfast that tastes like dessert but keeps things on the healthier side, perfect for starting your day.

What Kind of Greek Yogurt Should I Use?

For this parfait recipe, you’ve got plenty of flexibility when it comes to choosing your Greek yogurt. While whole milk Greek yogurt will give you the richest, creamiest texture, both reduced-fat and nonfat versions work perfectly fine too – it really comes down to your personal preference and dietary needs. The most important thing is to make sure you’re using Greek yogurt specifically, not regular yogurt, since Greek yogurt is thicker and will hold up better in the parfait layers. When shopping, look for plain Greek yogurt without added flavors or sweeteners since we’re already adding maple syrup for sweetness. If you find your yogurt is a bit too thick, you can always stir it gently to make it more spreadable before layering.

Options for Substitutions

This parfait recipe is pretty flexible and you can make several swaps based on what you have in your pantry:

• Canola oil: You can easily swap canola oil with vegetable oil, melted coconut oil, or even applesauce if you want a lower-fat option (though the texture might be slightly different).
• Greek yogurt: Regular plain yogurt works too, but strain it first using a cheesecloth to remove excess liquid. You could also use dairy-free alternatives like coconut yogurt or almond milk yogurt.
• Pecans: Feel free to use walnuts, almonds, or even macadamia nuts instead. If you need to avoid nuts altogether, try using sunflower or pumpkin seeds for that nice crunch.
• Maple syrup: Honey or agave nectar work just as well for sweetening the yogurt. You might need to adjust the amount to taste.
• Coconut: If you’re not a fan of coconut, you can skip it or replace it with extra chopped nuts. For texture without the coconut flavor, try using finely chopped dried apple or crushed graham crackers.
• Carrots: While fresh carrots are best, you can use pre-shredded carrots in a pinch – just make sure they’re finely shredded. This ingredient is essential for the recipe and shouldn’t be substituted.

Watch Out for These Mistakes While Making

The biggest challenge when making carrot cake parfaits is getting the texture right – grating the carrots too coarsely can lead to crunchy, unpleasant bits in your cake, so make sure to use the fine side of your grater or a food processor with a fine grater attachment. When layering your parfait, waiting until the cake has completely cooled is crucial – warm cake will cause the yogurt to become runny and create a messy, unappealing presentation. Another common mistake is oversweetening the yogurt – since the cake and maple syrup already provide sweetness, start with less maple syrup and adjust to taste to avoid an overly sweet dessert. For the best texture contrast, try toasting the pecans before adding them to your layers, and if making ahead, keep the nuts separate until serving time to maintain their crunch.

What to Serve With Carrot Cake Parfaits?

These carrot cake parfaits make a fantastic breakfast or brunch option, and they pair really well with a hot cup of coffee or chai tea. If you’re serving these for breakfast, try adding some fresh fruit on the side – berries or sliced peaches work great and add a nice pop of freshness. For a more substantial brunch spread, these parfaits go nicely with savory options like a veggie frittata or breakfast potatoes to balance out the sweetness. You can also set up a little topping bar with extra chopped nuts, coconut flakes, and a drizzle of honey so everyone can customize their parfait just how they like it.

Storage Instructions

Assemble Later: You can make the carrot cake pieces ahead of time and store them separately from the yogurt mixture. This way, you can quickly put together fresh parfaits whenever you want. The cake pieces will stay good in an airtight container at room temperature for up to 2 days.

Keep Cold: If you’ve already assembled your parfaits, keep them in the fridge in covered containers for up to 24 hours. The cake will start to soften after that, though it’ll still taste good! For the best texture and presentation, try to enjoy them within a day of assembly.

Prep Components: The yogurt-maple mixture can be prepared and stored separately in the fridge for up to 3 days. When you’re ready to eat, just layer it with the cake pieces and toppings. This makes breakfast meal prep super easy!

Preparation Time	20-30 minutes
Cooking Time	55-65 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 50-60 g
• Fat: 130-150 g
• Carbohydrates: 350-400 g

Ingredients

• 1 cup granulated sugar
• 3/4 cup canola oil
• 2 eggs
• 1 cup plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon powder
• 1 1/2 cups finely shredded carrots
• 1/4 cup sweetened flaked coconut
• 1/2 cup chopped pecans
• 1/2 cup finely chopped pecans
• 1/4 cup flaked sweetened coconut
• 2 cups greek yogurt (can be whole, reduced fat, or nonfat)
• 1/4 cup maple syrup

Step 1: Prepare the Oven and Wet Ingredients

Preheat your oven to 325°F (163°C) to ensure it reaches the proper temperature by the time you’re ready to bake.

In a mixing bowl, combine sugar, canola oil, and eggs.

Mix until the ingredients are thoroughly blended into a smooth and consistent mixture.

Step 2: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking soda, salt, and ground cinnamon.

This process helps to aerate the flour and ensures that the dry ingredients are evenly mixed, which is crucial for a uniform batter.

Step 3: Create and Mix the Batter

Gradually add the sifted dry ingredients to the sugar mixture, beating until the batter is smooth.

Stir in the finely grated carrots, flake sweetened coconut, and chopped pecans, mixing until they are well incorporated into the batter.

Step 4: Bake the Cake

Pour the prepared batter into a greased 8-inch round or square pan, smoothing the top with a spatula for even baking.

Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan before removing it.

Step 5: Prepare the Topping

While the cake is cooling, spread the pecans and coconut meant for topping onto a baking sheet.

Place the baking sheet in the oven and toast the pecans and coconut for 5 to 7 minutes, tossing occasionally.

Toast until they are lightly browned and fragrant, adding a delicious texture to your cake.

Step 6: Make the Whipped Yogurt Topping

In a blender, mini-prep food processor, or using an electric mixer, whip the Greek yogurt and maple syrup together.

Continue whipping until the mixture is creamy, smooth, and shiny, about 2 minutes.

Transfer the whipped yogurt to a small bowl.

Step 7: Assemble and Serve

Once the cake is completely cool, remove it from the pan.

Spread the whipped yogurt topping evenly over the top of the cake.

Sprinkle the toasted pecans and coconut over the yogurt topping.

Serve the cake as a deliciously moist treat that’s sure to please!