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+ servings

Carrot Snacking Cake with Labneh Frosting

Ingredients

Carrot Cake

  • 1 ¼ cup whole milk
  • ½ cup olive oil
  • 1 egg (large or XL)
  • 1 Tbsp tahini
  • ½ Tbsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp fine grain sea salt
  • ¾ cup sugar
  • cup unsweetened shredded coconut
  • ¼ tsp ground cinnamon
  • 1 ½ cups grated carrots (1 - 2 large carrots)

Frosting

  • 1 cup labneh (or full-fat Greek yogurt)
  • 1 ½ cups powdered sugar
  • 1 ¼ tsp vanilla extract (clear, if you have it)
  • ¼ tsp lemon zest
  • pinch of sea salt

Instructions

Carrot Cake

  • Preheat the oven to 350°F. Grease a 9 x 9" baking dish and line with parchment paper, leaving a slight over-hang so (hopefully) you can lift it out easily
  • In a medium bowl, whisk together the milk, oil, egg, tahini, and vanilla extract.
  • In a large bowl, sift together the flour, baking powder, and salt. Add the sugar, coconut, and cinnamon. Stir to combine.
  • Gently whisk the wet ingredients into the dry, then add the grated carrot.
  • Bake for 30-35 minutes, or until the cake springs back when pressed and a toothpick inserted into the center comes out clean. Let cool slightly, then gently lift out (by the parchment paper) and onto a rack to cool completely.

Frosting

  • Whisk together the labneh, confectioners’ sugar, vanilla, lemon zest, and salt.
  • When the cake is cool, drizzle with glaze and serve