Steamed Carrot Cake With Honey Yogurt Frosting
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Honey1 pinch
Kosher Salt1 cup
Brown Sugar (packed)1 cup
Buttermilk3 cup
Molasse1 cup
Canola Oil1 cup
Applesauce1.5 cups
Carrot (grated)1 cup
Dried Cranberry1 cup
Dried Fig2 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground ClovesDirections:
1
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
2
Cover with plastic wrap, and refrigerate overnight
3
After about 6 to 8 hours, the yogurt has released about 1 1/4 cups water, and has the consistency of soft cream cheese
4
Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel
5
Mix well
6
Preheat an oven to 350 degrees F
7
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
8
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg
9
Add the dry ingredients to the wet ingredients, and stir until just combined
10
Don't over stir
11
Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly
12
(You can also use leftover tin cans, like a large tuna can, for example)
13
Immerse in a water bath to come 1/3 way up the sides of your mold
14
Cover with a lid or tin foil
15
Steam for 1 1/2 hours in the oven
16
Slather the yogurt frosting over the warm cake
17
Garnish with fresh grated orange zest right on top