Steamed Carrot Cake With Honey Yogurt Frosting Recipes

HONEY CARROT CAKE

Honey Carrot Cake image

Provided by Trisha Yearwood

Categories dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 21

Ingredients

Unsalted butter, for the pan
1 1/4 cups all-purpose flour, plus more for the pan
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup honey
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup grated carrots (about 2 large carrots)
1/2 cup chopped pecans
1/2 cup shredded sweetened coconut
2 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons milk

Steps:

For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

STEAMED CARROT CAKE WITH HONEY YOGURT FROSTING

Steamed Carrot Cake With Honey Yogurt Frosting image

Make and share this Steamed Carrot Cake With Honey Yogurt Frosting recipe from Food.com.

Provided by Chuck Hughes

Categories Dessert

Time 10h

Yield 8 serving(s)

Number Of Ingredients 25

Ingredients

26 ounces plain yogurt (any fat content works)
cheesecloth
2 -3 tablespoons honey
1 pinch kosher salt
lemon zest
1 cup packed brown sugar
1 cup plain breadcrumbs
1 cup buttermilk
3/4 cup molasses
1/4 cup canola oil
1/4 cup applesauce
2 eggs, beaten
1 1/2 cups grated carrots
1 cup dried cranberries
1/2 cup dried fig
1/4 cup slivered candied or crystallized ginger
2 tablespoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg (grated fresh with whole nutmeg)
orange zest, for garnish

Steps:

Special equipment: pudding mold or ovenproof bowl.
To make the frosting:.
Empty a carton of plain yogurt (without gelatin or other thickeners), into a strainer lined with a double layer of cheesecloth (or paper coffee filter), and place over a bowl. Cover with plastic wrap, and refrigerate overnight. After about 6 to 8 hours, the yogurt has released about 1 1/4 cups water, and has the consistency of soft cream cheese. Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel. Mix well.
Preheat an oven to 350 degrees F.
To make the cake:.
In a large mixing bowl, combine the brown sugar, bread crumbs, buttermilk, molasses, oil, applesauce, beaten eggs, carrots, cranberries, figs, ginger and orange zest. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined. Don't over stir. Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly. (You can also use leftover tin cans, like a large tuna can, for example). Immerse in a water bath to come 1/3 way up the sides of your mold. Cover with a lid or tin foil. Steam for 1 1/2 hours in the oven.
Slather the yogurt frosting over the warm cake. Garnish with fresh grated orange zest right on top.

Nutrition Facts : Calories 579.5, Fat 12.8, SaturatedFat 3.4, Cholesterol 60.7, Sodium 422.8, Carbohydrate 107.2, Fiber 4.2, Sugar 61.8, Protein 11.8

GREEK YOGURT CHOCOLATE CAKE

Greek Yogurt Chocolate Cake image

This Greek yogurt cake is a chocolaty, low-fat alternative to a cake with butter!

Provided by Kate Griffin

Categories Desserts Cakes Chocolate Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

1 ¾ cups self-rising flour
1 cup unsweetened cocoa powder
⅛ teaspoon salt
2 cups white sugar
1 cup water
2 eggs
¼ cup vanilla Greek yogurt
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 51 g, Cholesterol 31.4 mg, Fat 2.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 270.6 mg, Sugar 33.7 g

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