Drain the yogurt in a sterilized cheesecloth or clean cloth in a colander overnight.

Once drained, place in a mixing bowl, then add melted margarine, salt, and powdered sugar while whisking. Finally, add vanilla flavoring.

Refrigerate until needed.

Peel and finely grate the carrots.

In a bowl, mix the applesauce with the rapadura sugar.

Add the melted margarine, then the vanilla extract.

Once the mixture is smooth, add flour, baking soda, baking powder, and cinnamon. Mix to form a smooth batter.

Then, with a spatula, fold in the grated carrots and coarsely chopped walnuts.

I made this recipe in a 16 cm diameter ring; if using a mould, line with baking paper on the bottom and sides to prevent sticking.

Pour into the ring or mould and bake at 175°C for 40 to 45 minutes, until golden brown on top.

Let cool completely, then unmould by running a knife around the edge if necessary.

Using a spatula or spoon, spread the frosting on top. Add walnuts for decoration if desired and serve chilled with a hot beverage!