Carrot Cake with Yogurt Cream

This cake will completely change your opinion about healthy vegetable desserts. It is very juicy, sweet, and delicious, and the yogurt cream is so creamy and refreshing that you will definitely use it more often in the future.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 65 g Raisins

  • 2 spoons Juice, orange

  • 175 g Flour, Whole wheat

  • 80 g Flour, rice

  • 2 teaspoons Spices, cinnamon, ground

  • 0.25 teaspoons Spices, mace, ground

  • 1.5 teaspoons Baking powder

  • 0.5 teaspoons Baking powder

  • 180 g Carrot, fresh

  • 125 ml Syrup, diet

  • 2 piece Egg, fresh

  • 60 ml Oil, plant, coconut

  • 60 ml Milk, sour

  • 1 handful Walnuts

Yogurt cream

  • 260 g Yogurt, plain, from skimmed milk

  • 0.5 teaspoons Orange, shell

  • 1 spoon Syrup, diet

Steps

  1. Prepare a large bowl and place a fine sieve on top. Place a sterile cloth or thick gauze on the sieve. Then pour the yogurt onto the cloth. Place the bowl with the sieve in the refrigerator and let the yogurt strain for 8 hours or preferably overnight (the excess liquid will drain into the bowl during straining).

  2. Preheat the oven to 180 degrees Celsius. Grease a round baking dish with a diameter of 20 cm well, then line the bottom and sides with baking paper. Place the raisins in a small bowl and pour orange juice over them.

  3. In a larger bowl, sift both flours, cinnamon, nutmeg, baking powder, and baking soda. Mix the sifted ingredients well and make a well in the center. In another bowl, mix the grated carrots, rice syrup, beaten eggs, coconut oil, orange zest, and soaked raisins. Pour the mixture into the well and mix all the ingredients with a spatula until you get a uniform batter, which you then pour into the prepared baking dish.

  4. Spread the batter evenly in the baking dish and smooth the top. Place the dish in the preheated oven for 45 minutes. The cake is done when a toothpick inserted into it comes out clean.

  5. Let the baked cake cool in the dish for 10 minutes, then transfer it to a wire rack and let it cool completely.

  6. Place the strained yogurt in a bowl. Mix it with orange zest and rice syrup. Spread the cream over the cooled cake. Sprinkle chopped walnuts on top of the cream and serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 166.63 kcal
  • Fat: 1.84 g
    • Saturated Fat: 0.65 g
  • Carbohydrates: 30.24 g
    • Sugars: 2.7 g
  • Protein: 6.05 g
  • Fiber: 2.92 g

Advice

Instead of rice syrup, you can use honey, agave, or maple syrup.