Skyr Carrot Cake

Slice of carrot cake with frosting on a plate
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.
15 minutes 25 minutes 50 minutes
YIELD: 1 cake, serves 10


  • 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)


  • ½ cup heavy whipping cream
  • 4 ounces cream cheese
  • ¾ cup confectioners’ sugar
How to Make it
  1. Take half the onions, hot chili and cilantro and place into your mortle (made out of Mexican volcanic stone—molcajete) or a bowl.
  2. Crush the onions, chili and cilantro with a pestle (a masher or fork will also do) until creamy and then add it into the separate bowl.
  3. Add the other half of the onions, hot chili and cilantro into the separate bowl with the creamy mixture.
  4. Add diced the diced avocados, tomato and 1 teaspon of sea salt into the bowl.
  5. Stir it all together, put back into the mortle and serve with warm tortilla chips