250g0% fat Greek yogurtstrained overnight and at room temperature
150gsoft tofustrained overnight and at room temperature
For the cake
The previous day, add yogurt and tofu to a fine mesh sieve. Put that over a medium mixing bowl and leave to drain in the fridge overnight, or at least 8 hours. Take out of the fridge at least 2 hours prior to making cream cheese mousse.
Preheat your oven to 375F and coat two 9" round cake pans with cooking spray.
In a large bowl combine dry ingredients and whisk until well incorporated. Set aside.
In a separate bowl, add wet ingredients and mix until well blended. Pour into dry ingredients and stir with a wooden spoon or spatula until well combined.
Divide mixture equally between prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes, remove from pans and allow to cool completely on a cooling rack.
For the cheese mousse
In a large, heavy saucepan, bring the maple syrup to the boil and continue cooking without stirring until it reaches 245F – 250F on a candy thermometer.
In the bowl of an electric stand mixer, whip the eggs whites on low speed until foamy. Add lemon juice, increase the speed to medium and beat until soft peaks form.
With the mixer running, pour the hot maple syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy, about 12-15 minutes. Transfer to large mixing bowl and reserve.
Add cream cheese to the bowl of your electric mixer and beat until soft and creamy. Add drained tofu and yogurt and whisk until well incorporated and fluffy. Set aside.
Soften gelatin sheets in cold water for about 5 minutes, then squeeze to remove excess water and melt over a double boiler.
Delicately fold cream cheese mixture into meringue until well blended. Add gelatin and quickly but gently fold it into the cheese mousse.
Place a 10" cake ring over a cake plate or carton and place a cake right in the middle. Pour a little less than half of the cheese mousse over the cake and spread evenly. Make sure it goes all the way down to the bottom and around the cake and that your cake is completely covered.
Top with a second cake and repeat above process. Even out the top and put cake in the refrigerator to chill overnight, or at least 6 hours.
Remove the ring from the cake (the easiest way to do this is to slightly heat the ring with a propane torch, or by running a flat icing spatula all the way around the cake) and cover the cake entirely with crushed walnuts.
Garnish with walnut halves.
Healthy Carrot Cake and Cream Cheese Mousse https://thehealthyfoodie.com/carrot-cake/