Make Ahead

Carrot cake with yogurt topping

May 23, 2015
0 Ratings
  • Serves 12
Author Notes

Inspired by No-Bake Greek Yogurt and Blood Orange Cheesecake at Wholesome Cook —anka

What You'll Need
  • 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
  • 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. Carrot cake
  2. Mix flour, baking powder, cinnamon and pinch of salt.
  3. In a mixer bowl add eggs and sugar, beat for2-3 minutes add oil, yogurt and vanilla.
  4. Add dry ingredients, mix.
  5. On the and add shredded carrot.
  6. Put into the 9-inch cake pan lined with parchment paper.
  7. Bake at 350F for 40-45 minutes.
  8. After the cake is baked and rested for 15 minutes, turn over on a cooling rack and cool completely.
  1. Yogurt topping
  2. 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.
  3. Mix hot water with gelatin powder. Set aside to cool.
  4. Place yogurt, maple syrup and jam in a mixer bowl and mix to incorporate.
  5. Add gelatin and beat on high for 1-2 minutes.
  6. 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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