Carrot and Yogurt Cake with Ginger Cream
Category: Desserts
Servings/Pieces: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots | 420g |
| Eggs | 210g |
| Sugar | 180g |
| Vanilla bean | 1 |
| All-purpose flour | 200g |
| Almond flour | 100g |
| Baking powder | 16g |
| Salt | 1 pinch |
| Natural white yogurt | 125g |
| Greek yogurt | 200g |
| Sugar (for cream) | 20g |
| Fresh ginger | 45g |
Instructions
To prepare the carrot and yogurt cake, begin by peeling the carrots using a vegetable peeler. Once peeled, grate them finely; the total weight of the cleaned and grated carrots should be approximately 250g.
Next, take the vanilla bean and slice it lengthwise. Use a small knife or paring tool to scrape out the seeds, setting them aside to be used later.
In a separate large mixing bowl, sift together the all-purpose flour, almond flour, and baking powder. Once sifted, whisk these dry ingredients together with an electric mixer until well combined.
Now, infuse the mixture with the flavor of vanilla by adding the scraped seeds from the vanilla bean. After that, incorporate the natural white yogurt in two additions. Stir gently with a spatula to ensure the yogurt blends smoothly into the batter.
Once the yogurt is fully incorporated, fold in the grated carrots, making sure they’re evenly distributed throughout the batter.
Grease and flour a 22 cm round cake pan, and then pour the batter into the pan, smoothing the top with a spatula.
Place the pan in the oven’s lowest rack, preheated to 180°C (350°F) in static mode. Bake for 45 to 50 minutes, but be sure to check the cake’s doneness by inserting a toothpick into the center. Depending on your oven, you may need to adjust the baking time by a few minutes more or less.
Once the cake has finished baking, remove it from the oven and allow it to cool in the pan for a few minutes. Then, carefully transfer the cake to a wire rack to cool completely before removing it from the pan.
While the cake cools, prepare the accompanying yogurt cream. In a bowl, combine the Greek yogurt and sugar.
Peel the fresh ginger, then grate it directly into the yogurt mixture. You should grate about 30g of ginger. Stir the mixture well to incorporate the ginger, which will add a refreshing and slightly spicy kick to the cream.
Once the cake is completely cooled and has been removed from the pan, serve it with the ginger yogurt cream on the side, or spread the cream on top for a deliciously creamy finish.
This carrot and yogurt cake is moist, flavorful, and the perfect balance of sweetness and spice, making it a delightful dessert for any occasion. Enjoy it as a treat with a cup of tea or coffee, or as a festive dessert to share with friends and family.
