Classic Carrot Cake with Vanilla Skyr Glaze

Recipe By: DeeperLivingEats

Description

 This classic carrot cake recipe is everything you love. No buttermilk? No problem, by using Icelandic Provisions Traditional Vanilla Skyr and a little milk you can create your own vanilla buttermilk that packs more richness and flavor while saving yourself a trip to the grocery store! This carrot cake is unbelievably tender, moist and jam packed with juicy pineapple and buttery pecans. You won’t be able to stop at one bite! 

Serves 6 People

Ingredients
Carrot Cake:
1 1/3 cup
All Purpose Flour
1 1/4 tsp
Cinnamon
1/2 tsp
Salt
1 1/4 tsp
Baking Soda
2
Eggs
2/3 cup
Brown Sugar
2/3 cup
White Sugar
1/2
Neutral Oil
1 1/2 tsp
Vanilla
6 tbsp
Icelandic Provisions Traditional Vanilla Skyr
4 tbsp
Milk
4 ounces
Drained Pineapple
2/3 cup
Finely Shredded Carrots
2/3 cup
Finely Chopped Pecans
Vanilla Skyr Glaze:
1/4 cup
Sugar
1/2 tsp
Baking Soda
2 tbsp
Icelandic Provisions Traditional Vanilla Skyr
Pinch of Salt
4 tbsp
Unsalted Butter
1 1/2 tsp
Golden Syrup
1/2 tsp
Vanilla
Cream Cheese Frosting:
1 1/2 stick
Unsalted Butter, Room Temp
1
Package Cream Cheese, Cold
3 cup
Powdered Sugar
1 1/2 tsp
Vanilla
Pinch of Salt
Recipe
Step 1:
Line 2 (6-inch) round cake pans with parchment paper; lightly grease the parchment rounds and set aside.
Step 2:
In a clean bowl, stir all the ap flour, cinnamon, salt and baking soda until combined.
Step 3:
In another bowl, beat the eggs, brown sugar, white sugar, vegetable oil vanilla extract, Icelandic Provisions vanilla skyr, and milk until smooth and homogenous.
Step 4:
Add flour mixture, folding in gently until just combined.
Step 5:
Fold in shredded carrot, pineapple and pecans until combined. Pour the batter into prepared cake pans.
Step 6:
Bake at 350° for about 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Step 7:
While cake bakes, make the glaze. In a large pot, bring the sugar, baking soda, Icelandic Provision’s vanilla skyr, milk, unsalted butter, golden syrup and pineapple juice to a rolling boil. Then add ½ teaspoon vanilla extract and set aside.Note: The reaction of the baking soda with acid will cause the mixture to foam vigorously, make sure you pot is large enough to account for that.
Step 8:
Once the cakes are done baking, release them from the pans and let them cool for a few minutes. Once the cakes are cool to the touch, prick the cake all over and spread the glaze evenly. Let the glazed cakes cool on parchment or a rack.
Step 9:
While the cakes cool, make the cream cheese frosting.
Step 10:
Beat the softened butter along with 1 cup of powdered sugar, once combined add the cold cream cheese, vanilla extract, slat and citric acid. Beat until combined. Add the remaining powdered sugar and beat until smooth and silky.
Step 11:
Once the cakes are fully cooled, spread the cream cheese frosting between the layers and all over the cake. Slice and enjoy!

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