Two years ago I was traveling Iceland with my partner. We packed our tent, rented a car and drove around the island for two weeks. One thing I love to do in every country I visit, is spending a LOT of time in local supermarkets, checking out local produce and just getting inspired. So when we arrived in Reykjavik and went to the supermarket to get our travel supplies I found skyr.
It's thicker than yoghurt, maybe a bit comparable to German quark, yet a lot richer in taste. So when, the other day, I found skyr in my local supermarket in Berlin I was beyond thrilled!
With this carrot cake I want to say an early welcome to spring, which showed its face briefly this week but decided it was still too early to stay. It's inspired by Jamie's Carrot Cake, with a couple of tweaks here and there. By now I really got fed up with winter, especially when it's only raining all the time. So, c'mon spring. Please show your face soon!
for the cake
- 200g white spelt flour
- 100g ground almonds
- 1tsp baking powder
- 1tsp cinnamon
- 1tsp ground ginger
- 1/2tsp ground cloves
- 1/2tsp ground nutmeg
- 3 carrots (ca. 280g)
- 5 eggs
- 100g coconut blossom sugar (or brown sugar)
- 200ml coconut oil
- 1 orange
- pinch salt
- 100g walnuts, roughly chopped
for the frosting
- 4 heaped tbsp skyr (or full-fat quark, or mascarpone)
- 1 heaped tbsp cream cheese
- 3-4 tbsp maple syrup (or sweetener of your choice)
- 1 lime
- optional: desiccated coconut for sprinkling on top
1. Preheat the oven to 180°C. Melt the coconut oil in a small saucepan on low heat. Mix together all the dry ingredients: the flour, ground almonds, baking powder, all the spices and a pinch of salt.
2. Coarsely grate the carrots. Grate the zest of the orange and squeeze the juice.
3. Seperate the eggs. With an electric whisk, beat the eggwhites until they form stiff peaks.
4. In a big bowl beat the egg yolks with the sugar until creamy. Add the orange juice, zest and coconut oil and mix well. Now add the dry ingredients bit by bit. Mix well, so there are no lumps.
5. Fold in the grated carrots and chopped walnuts.
6. Bake for 40-50min. until a skewer inserted in the middle of the cake comes out clean.
7. In the meantime, prepare the frosting: Grate the zest of the lime and squeeze the juice. Whisk together the skyr, cream cheese, maple syrup, lime juice and half the zest. Keep in the fridge for later.
8. Let the cake cool down a little before removing it from the tin. Let it cool completely before spreading on the icing - otherwise you might have a melting glacier rolling down your cake ;-) Sprinkle on some desiccated coconut and lime zest and place a couple of walnuts on top.