Carrot Cake

• 200g brown sugar
• 80g coconut oil
• 3 tbsp Greek yogurt
• 3 eggs
• 1 tsp vanilla extract or the seeds of a pod
• 250g flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 0.25 tsp Nutmeg
• 0.5 tsp salt
• 260g grated carrot
• 100g pecan

Frosting

• 150g cream cheese
• 40g powdered sugar
• 0.5 tsp vanilla extract or sugar

1. Whisk together brown sugar, salt, 2ea egg, vanilla extract or the seeds of a pod, cinnamon, and nutmeg in a bowl.

2. Melt the butter and coconut oil in a pot and add to the dough.

3. Slowly fold in the flour and baking powder and continue stirring until a homogeneous mixture has formed.

4. Stir in Greek yogurt as well.

5. Peel the carrots and grate them finely. Also grated carrot.

6. Coarsely chop pecan and add them to the dough.

7. Grease the Omnia silicone mold with butter and lightly sprinkle with vanilla extract or sugar. Pour the batter in and bake the cake for 30 minutes at medium heat. Perform the toothpick test. If necessary, turn off the oven but let it continue cooking with the lid closed.

For the frosting

1. For this, beat the cream cheese and until creamy, then stir in the powdered sugar and vanilla extract or sugar until a smooth cream is formed.

2. Apply the frosting on the cooled cake. Done!