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
- Take half the onions, hot chili and cilantro and place into your mortle (made out of Mexican volcanic stone—molcajete) or a bowl.
- 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.
- Add the other half of the onions, hot chili and cilantro into the separate bowl with the creamy mixture.
- Add diced the diced avocados, tomato and 1 teaspon of sea salt into the bowl.
- Stir it all together, put back into the mortle and serve with warm tortilla chips
