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Carrot Cake with Vanilla Skyr

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 16 servings


  • 6 ounces maple syrup
  • 1 1/4 cups coconut oil
  • 2 large eggs
  • 2 flax eggs, see note
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose gluten free flour or all purpose flour
  • 3/4 cup turbinado sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups grated carrots
  • 3 (5.3) ounce container vanilla Icelandic Provisions skyr


  • Preheat oven to 375° F. Cover a baking pan with parchment paper, and set aside.
  • 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.
  • 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.
  • 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.
  • 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.


1 Flax Eggs = 1 tablespoons flax seeds + 3 tablespoons water stirred in a small bowl. 
Nutrient Analysis:
Serving size: 1 slice Calories: 310 calories, Fat: 18 grams, Saturated fat: 15 grams, Carbohydrates: 35 grams, Sugar: 20 grams, Sodium: 160 milligrams, Fiber: 3 grams, Protein: 5 grams, Cholesterol: 25 milligrams