Steamed Carrot Cake with Honey Yogurt Frosting

TOTAL TIME: 10 hr
Prep: 30 min
Inactive Prep: 8 hr
Cook: 1 hr 30 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

  • Honey yogurt frosting
  • 26 ounces plain yogurt (any fat content works)
  • Cheesecloth
  • 2 to 3 tablespoons honey
  • Pinch kosher salt
  • Lemon zest
  • Cake
  • Wet ingredients
  • 1 cup packed brown sugar
  • 1 cup plain dry bread crumbs
  • 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 figs
  • 1/4 cup slivered candied or crystallized ginger
  • 2 tablespoons grated orange zest
  • Dry ingredients
  • 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)
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      Directions

      Orange zest, for garnish

      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

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on May 01, 2012

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        This was a delicious cake. I find conventional carrot cake too cloyingly sweet and a bit boring. This is spectacular with its complex addition of figs and ginger and such. Quite healthy for such a rich, satisfying dessert. I've made it several times now. The last couple times, I was lazy and just drizzled it with confectioners sugar icing and was quite happy.

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      • on June 01, 2011

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        This cake tastes great. I did change things a little bit. I blended the wet ingredients before I added the carrots. The cake was becoming too packed with wet ingredients initially. I prefer cakes that are smooth. I had a little bit of sweetness with agave nectar. I added one teaspoon of that. I used graham flour instead of all purpose flour. This added some nice fiber. I also added a pinch of salt. I had one big cake mold. Chuck had 2 small cake molds. It took me about 2.5 hours of steaming before the cake set. The batter tasted terrible when I tasted it before putting in the oven. Once out of the oven and set, everything tasted great. I did not try the frosting. You could not tell this cake is actually healthy for you.

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