Carrot Cake With Yogurt Topping Recipe

Name: Carrot Cake With Yogurt Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
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.
8
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.
9
Mix hot water with gelatin powder. Set aside to cool.
10
Place yogurt, maple syrup and jam in a mixer bowl and mix to incorporate.
11
Add gelatin and beat on high for 1-2 minutes.
12
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.

1350

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Carrot cake, 1 2/3 cups flour, 2 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and more.

Yes, Carrot Cake With Yogurt Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake With Yogurt Topping

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