all-purpose flour baking soda canola oil chopped pecans eggs finely grated carrots flake sweetened coconut Greek yogurt ground cinnamon maple syrup pecans salt Sugar Desserts

Wedding Dessert Ideas: Carrot Cake Yogurt Parfaits

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Carrot-Cake-Parfaits

Carrot Cake Yogurt Parfaits
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Author: Cooking On The Side
Servings Prep Time
6 30 minutes
Cook Time
55 minutes
Servings Prep Time
6 30 minutes
Cook Time
55 minutes
Carrot Cake Yogurt Parfaits
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Author: Cooking On The Side
Servings Prep Time
6 30 minutes
Cook Time
55 minutes
Servings Prep Time
6 30 minutes
Cook Time
55 minutes
Ingredients
Carrot Cake:
  • 1 cup Sugar
  • 3/4 cup canola oil
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups finely grated carrots
  • 1/4 cup flake sweetened coconut
  • 1/2 cup chopped pecans
Topping:
  • 1/2 cup pecans finely chopped
  • 1/4 cup flake sweetened coconut
Maple-Whipped Greek Yogurt:
  • 2 cups Greek yogurt whole, reduced fat or nonfat
  • 1/4 cup maple syrup
Servings:
Units:
Instructions
  1. Heat the oven to 325°F.
  2. Mix sugar, oil and eggs until thoroughly blended. Sift together flour, soda, salt and cinnamon. Add to sugar mixture, beating until smooth. Stir in carrots, coconut and pecans. Pour into a greased 8-inch round or square pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing it.
  3. With the oven still on, spread the pecans and coconut for the topping onto a baking sheet and set it in the oven. Toast the pecans and coconut, tossing occasionally, until they’re lightly browned and fragrant, 5 to 7 minutes (keep a close watch on them so they don’t burn!).
  4. Whip the yogurt and maple syrup in a blender, mini-prep food processor or with an electric mixer until it’s creamy, smooth and shiny, about 2 minutes. Transfer it to a small bowl and refrigerate it until you’re ready to assemble the parfaits.
  5. When the cake is completely cool, divide it into 6 equal portions.
  6. For each parfait: Break up 1/3 of a carrot cake portion and lay the chunks in the bottom of a serving glass or bowl. Top the cake chunks with a few spoonfuls of Maple-Whipped Greek Yogurt. Repeat the layers twice more, ending with yogurt on top. Sprinkle a few spoons of toasted coconut and pecans on top.
  7. Serve cold. The parfaits can be made several hours in advance.
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