Buttermilk Carrot Cake + Spiced Skyr Recipe

Name: Buttermilk Carrot Cake + Spiced Skyr
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the cake; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup walnut oil (or other neutral oil); 3/4 cup buttermilk; 4 eggs; 1 teaspoon vanilla; 2 1/2 cups flour; 2 teaspoons baking powder; 1/4 teaspoon cinnamon; 1/4 teaspoon cardamom; 1/2 teaspoon salt; 2 cups grated or finely chopped carrots; 1/2 cup pistachios, toasted and finely chopped; for the spiced skyr; 1 1/2 cups plain or vanilla skyr or yogurt; 1 teaspoon cardamom; 1/2 teaspoon cinnamon; pinch of allspice; pinch of clove

Servings: persons

for the cake
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup walnut oil (or other neutral oil)
3/4 cup buttermilk
4 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon salt
2 cups grated or finely chopped carrots
1/2 cup pistachios, toasted and finely chopped
for the spiced skyr
1 1/2 cups plain or vanilla skyr or yogurt
1 teaspoon cardamom
1/2 teaspoon cinnamon
pinch of allspice
pinch of clove

1
Set the oven to 350 degrees. Lightly grease a bundt cake pan or other pan.
2
In a large bowl whisk together the sugars, oil, buttermilk, eggs, and vanilla.
3
In another bowl, combine the flour, powder, soda, spices, and salt. Remove a handful of this mixture and add to the carrots and pistachios, tossing to coat. Add the dry mixture to the wet, stirring until just combined. Add the flour-coated carrots and pistachios and gently fold to combine. Pour into the cake pan, smooth the top, and tap on the counter to remove any air bubbles. Place in the middle of the oven and bake for 40 to 45 minutes or until the top of the cake springs back when lightly touched and a toothpick inserted into the middle comes out clean.
4
Let cool in pan for about 15 minutes and then gently turn out onto a wire rack.
5
While the cake cools, make the spiced yogurt. In a small bowl, combine the yogurt and the spices. Store covered in the refrigerator until ready to serve.
6
Once the cake has cooled, top with powdered sugar and serve in large wedges with a generous dollop of spiced yogurt and a couple extra pistachios.

1484

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: for the cake, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup walnut oil (or other neutral oil), and more.

Yes, Buttermilk Carrot Cake + Spiced Skyr falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Carrot Cake + Spiced Skyr

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