Carrot Cake With Yogurt Topping

• Carrot cake
• 1 2/3 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• pinch of salt
• 3 eggs
• 1 cup sugar
• 1/2 cup oil
• 3/4 cup yogurt
• 1 teaspoon vanilla
• 2 cups shredded carrot
• Yogurt topping
• 1/2 cup boiling water
• 2 tablespoons gelatin (2 pouches)
• 6 cups Balkan-style yogurt, strained ( 3 cups solid after straining )
• 1/2 cup plum jam
• 1/4 cup maple syrup

1. Mix flour, baking powder, cinnamon and pinch of salt.
2. In a mixer bowl add eggs and sugar, beat for2-3 minutes add oil, yogurt and vanilla.
3. Add dry ingredients, mix.
4. On the and add shredded carrot.
5. Put into the 9-inch cake pan lined with parchment paper.
6. Bake at 350F for 40-45 minutes.
7. After the cake is baked and rested for 15 minutes, turn over on a cooling rack and cool completely.
8. Use a large square of cheesecloth. Place over strainer or colander Put yogurt into a strainer with cheesecloth and tide. Put everything over a large bowl in the refrigerator overnight.
9. Mix hot water with gelatin powder. Set aside to cool.
10. Place yogurt, maple syrup and jam in a mixer bowl and mix to incorporate.
11. Add gelatin and beat on high for 1-2 minutes.
12. Pour the filling on to the carrot part of the cake that you put back in the cake pan after is cooled. Leave in the fridge for 4-5 hour or overnight to set.

carrot, flour, baking powder, cinnamon, salt, eggs, sugar, oil, yogurt, vanilla, carrot, topping, boiling water, gelatin, yogurt, plum jam, maple syrup

Taken from food52.com/recipes/36143-carrot-cake-with-yogurt-topping (may not work)