Author Notes
Inspired by No-Bake Greek Yogurt and Blood Orange Cheesecake at Wholesome Cook —anka
Ingredients
- 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
Directions
- Carrot cake
-
Mix flour, baking powder, cinnamon and pinch of salt.
-
In a mixer bowl add eggs and sugar, beat for2-3 minutes add oil, yogurt and vanilla.
-
Add dry ingredients, mix.
-
On the and add shredded carrot.
-
Put into the 9-inch cake pan lined with parchment paper.
-
Bake at 350F for 40-45 minutes.
-
After the cake is baked and rested for 15 minutes, turn over on a cooling rack and cool completely.
- Yogurt topping
-
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.
-
Mix hot water with gelatin powder. Set aside to cool.
-
Place yogurt, maple syrup and jam in a mixer bowl and mix to incorporate.
-
Add gelatin and beat on high for 1-2 minutes.
-
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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