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Steamed Carrot Cake with Honey Yogurt Frosting

Easy, Moderate, Complex



  1. Add dry ingredients to molasses mixture and stir till just combined. Don’t over stir 
  2. Pour your 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)
  3. Immerse in a water bath to come 1/3 way up the sides of your mold. Cover with a lid or tin foil.
  4. Steam for 1 ½ hours in a preheated 350 degree oven.
  5. Serve warm with a drizzle of your frosting.
  6. For the Honey Yogurt frosting:
    1. 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 wrap and refrigerate overnight.
    2. 6 – 8 hours later, the yogurt has released about 1 ¼ cups water and has the consistency of soft cream cheese. 
    3. Add the liquid honey to taste, a pinch of salt, a few gratings of lemon peel. Mix well.
    4. Slather over the warm cake. Garnish with some fresh grated orange zest right on top