Carrot Cake with Vanilla Skyr

1.17.17 / Comment

carrotcakewithwalnuts

 

Indulge your sweet tooth with this health-ified version of carrot cake! Light in sugar, but rich in flavor, this carrot cake is sure to be a staple dessert recipe for years to come. Thanks to the all-natural ingredients, this recipe is bursting with nutritional goodness, while still providing a taste that is sure to wow everyone you serve it to. We used Icelandic Provisions vanilla Skyr as an icing instead of traditional frosting to cut down on sugar and provide an extra boost of nutrition.

carotcakesliceip

 

Adding Icelandic Provisions Skyr as a frosting provides a thick, creamy texture that’s less tart than Greek yogurt, and more flavorful than other dairy alternatives. Icelandic Provisions use authentic Heirloom Skyr Cultures that have been treasured and preserved in Iceland for hundreds of years, which where their distinct flavor comes from. Icelandic Provisions is the only authentic Icelandic Skyr in the U.S., so go ahead and try it out for yourself! You can eat it on it’s own, or incorporate it into some recipes such as our Sparkling Apple Cider Mocktail, Pumpkin Overnight Oats,  and Vanilla Cupcakes. But, however you choose to consume it, Skyr is a food product that you don’t want to miss out on!

ingredientsforcarrotcake

Carrot Cake with Vanilla Skyr
 
Prep time
Cook time
Total time
 
Serves: 16 slices
Ingredients
  • 6 ounces maple syrup
  • 1¼ cup coconut oil
  • 2 eggs
  • 2 flax eggs (see note)
  • 2 teaspoons vanilla extract
  • 2 cups all purpose gluten free flour or all purpose flour
  • ¾ cup turbinado sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 cups carrots, grated
  • 1 package Icelandic Provisions vanilla Skyr
Candied carrot swirls (nutrition analysis not included, as these are optional)
NOTE: If you are going to make the candied carrot curls, make them first. They can be made up to 5 days ahead of time.
  • 2 large carrots
  • 1 cup water
  • ¾ cup turbinado sugar
Cake Equipment:
  • Baking pan
  • Parchment paper
  • Stand mixer or large bowl and hand mixer
  • Medium bowl
  • Small bowl
Candied Carrot Swirl Equipment:
  • Baking sheet
  • Parchment paper
  • Vegetable peeler
  • 4 -6 quart saucepan
  • Wire mesh strainer
  • Wooden spoon
Instructions
Carrot Cake:
  1. Preheat oven to 375° F. Cover a baking pan with parchment paper, and set aside.
  2. In a large bowl, add the maple syrup and melted coconut oil. Mix on a low setting with either a stand mixer or hand mixer until creamy. Add the eggs (one at a time) and flax eggs. Beat mixture together until fluffy. Add the vanilla extract, and continue to mix until well combined. Set aside.
  3. In a medium size bowl, add flour, sugar, cinnamon, baking powder, baking soda, salt and cinnamon, and mix until well combined. Slowly add the dry ingredients to the egg mixture, beating on a medium speed until there are no lumps and everything is well combined. Fold in the grated carrots, and pour into prepared pan.
  4. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven, cool in pan for 10 minutes, then turn out onto a wire rack or a plate and cool completely. You could put the cake in the refrigerator to cool quickly before frosting.
  5. Place Icelandic Provisions vanilla Skyr into a small bowl, and beat with a hand mixer until creamy. Frost the cake with the creamy Skyr, and serve.
Carrot curls:
  1. Preheat oven to 225° F. Line a baking sheet with parchment paper, and lightly grease with coconut oil.
  2. Using a vegetable peeler, peel 15 to 20 long strips from the carrots. Note that the strips will get wider as you get to the middle of the carrot.
  3. In a 4-6 quart heavy-duty saucepan over medium high heat, bring water and sugar to a boil. Add in the carrots, and simmer for about 15 minutes. Drain into a wire mesh strainer and cool for about 5 minutes.
  4. Lay the cooked carrot strips on the baking sheet, about 1 inch apart in one layer. Bake for 30 minutes. Remove from oven. Carrot strips will be warm, but the right temperature to handle.
  5. To create the curls, you have to work fast. Wrap each carrot strip around the handle of a wooden spoon, forming curls from the top while moving down the spoon. Gently slide off, and set aside. Carrot curls should sit at room temperature for about 30 minutes until completely dry.
Notes
*2 tablespoons flaxseeds + 6 tablespoons water in a small bowl.
*The candy curls were inspired from various internet recipes.
*Disclosure: Triad to Wellness is a nutrition communications consultant for Icelandic Provisions. We were not compensated for this post. All opinions are our own.
Nutrition Information
Serving size: 1 slice Calories: 310 calories, Fat: 18 grams, Saturated fat: 15 grams, Carbohydrates: 35 grams, Sugar: 20 grams, Sodium: 150 milligrams, Fiber: 2 grams, Protein: 5 grams, Cholesterol: 30 milligrams

 

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