Carrot cake with yogurt topping

By anka
May 23, 2015
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Author Notes: Inspired by No-Bake Greek Yogurt and Blood Orange Cheesecake at Wholesome Cookanka

Serves: 12

Carrot cake

  • 1 2/3 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • pinch of salt
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup oil
  • 3/4 cup yogurt
  • 1 teaspoon vanilla
  • 2 cups shredded carrot
  1. Mix flour, baking powder, cinnamon and pinch of salt.
  2. In a mixer bowl add eggs and sugar, beat for2-3 minutes add oil, yogurt and vanilla.
  3. Add dry ingredients, mix.
  4. On the and add shredded carrot.
  5. Put into the 9-inch cake pan lined with parchment paper.
  6. Bake at 350F for 40-45 minutes.
  7. After the cake is baked and rested for 15 minutes, turn over on a cooling rack and cool completely.

Yogurt topping

  • 1/2 cup boiling water
  • 2 tablespoons gelatin (2 pouches)
  • 6 cups Balkan-style yogurt, strained ( 3 cups solid after straining )
  • 1/2 cup plum jam
  • 1/4 cup maple syrup
  1. Use a large square of cheesecloth. Place over strainer or colander Put yogurt into a strainer with cheesecloth and tide. Put everything over a large bowl in the refrigerator overnight.
  2. Mix hot water with gelatin powder. Set aside to cool.
  3. Place yogurt, maple syrup and jam in a mixer bowl and mix to incorporate.
  4. Add gelatin and beat on high for 1-2 minutes.
  5. Pour the filling on to the carrot part of the cake that you put back in the cake pan after is cooled. Leave in the fridge for 4-5 hour or overnight to set.

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