This carrot cake is the best and even though the spices scream Christmas and the holidays, it is also the perfect summer treat with cool frosting and delicious taste.
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 15 minutes | 25 minutes | 50 minutes |
YIELD: 1 cake, serves 10
Ingredients
Cake
- 1 cup Icelandic style skyr (plain, vanilla or coconut)
- 2 ½ cups all-purpose flour
- 3 large eggs
- 1 cup packed brown sugar
- ¼ cup canola oil
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- 2 tsp baking soda
- 1 tsp salt
- 3 cups peeled and shredded carrots (about 6 medium)
- Walnuts (optional)
Frosting
- ½ cup heavy whipping cream
- 4 ounces cream cheese
- ¾ cup confectioners’ sugar
How to Make it
Cake
- Preheat your oven to 350°F
- Line bottoms of two greased 9-inch round baking pans with parchment paper, grease paper
- Beat together eggs, brown sugar, canola oil, skyr, and vanilla extract until well blended
- In another bowl whisk together flour, cinnamon, nutmeg, baking soda and salt
- Stir wet mixture into dry mixture and then fold in carrots
- Transfer batter evenly to the two prepared pans
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean
- Cool in pans for 10 minutes before moving to wire racks to cool completely
Frosting
- Whip cream until soft peaks form. In another bowl beat cream cheese and confectioners’ sugar until smooth. Gradually fold in whipped cream.
- Spread frosting between layers and over top of cake.
