Skyr Carrot Cake

Cake

• 1 cup Icelandic style skyr (plain, vanilla or coconut)
• 2 ½ cups all-purpose flour
• 3 large eggs
• 1 cup 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

Cake

1. Preheat your oven to 350°F
2. Line bottoms of two greased 9-inch round baking pans with parchment paper, grease paper
3. Beat together eggs, brown sugar, canola oil, skyr, and vanilla extract until well blended
4. In another bowl whisk together flour, cinnamon, nutmeg, baking soda and salt
5. Stir wet mixture into dry mixture and then fold in carrots
6. Transfer batter evenly to the two prepared pans
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean
8. Cool in pans for 10 minutes before moving to wire racks to cool completely

Frosting

1. Whip cream until soft peaks form. In another bowl beat cream cheese and confectioners’ sugar until smooth. Gradually fold in whipped cream.
2. Spread frosting between layers and over top of cake.

[[ recipeID=recipe-8lwavhef5, title=skyr carrot cake ]]