Carrot Cake with Odyssey® Labneh Frosting

Ingredients

Cake Ingredients

2 cups all-purpose flour
2 tsp baking soda
½ tsp sea salt
1 ½ tsp ground cinnamon
1 ¼ cup vegetable oil
1 cup granulated sugar.
1 cup brown sugar, lightly packed
1 tsp vanilla extract
4 large eggs, at room temperature
3 cups (5-6 medium) peeled carrots, grated.
1 cup + ½ cup finely chopped pecans.

Frosting Ingredients

½ cup Odyssey® Labneh
1 tsp vanilla extract
¼ tsp salt
4 cups powdered sugar, more as needed.
¼ cup butter, softened

Directions

Preheat oven to 350° Prepare two 9-inch round cake pans with non-stick cooking spray and flour (bottom and sides of pan. Springform pans work well to remove cakes easier.

Whisk flour, baking soda, salt, and cinnamon in a medium bowl until blended.

In a separate bowl, whisk oil, sugar, brown sugar, and vanilla. Add eggs, one at a time, whisking after each one.

Using a large rubber spatula, scrape the sides and bottom of the bowl. Add dry ingredients, 1/3 of mixture at a time, gently stirring until the batter is smooth.

Stir in carrots and 1 cup of chopped pecans.

Divide batter between two prepared cake pans. Bake until the tops of the cake layers are springy when touched and when inserting a toothpick, it comes out clean, about 45 minutes.

Cook cakes in pan for 15 minutes then carefully remove from pans and place on cooling racks. Then chill before frosting.

In the bowl of a mixer, add labneh and mix on medium speed until creamy, about 1 minute. Beat in powdered sugar ¼ cup at a time until fluffy. Add softened butter, vanilla, and salt, beating on medium speed about 2-3 minutes or until frosting is whipped and creamy. Chill until ready to frost the cake.

Once cake and frosting are chilled, frost the top of one layer of cake. Place second cake on top of the frosted cake. Add remaining frosting to the top and sides. Finish by decorating the top of the cake with remaining pecans.