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Cake carrots pecans brown sugar sugar flour baking powder baking soda ground cinnamon vegetable oil yogurt eggs vanilla bean cream cheese fresh Ricotta sugar lemon juice vanilla bean
Viewed: 24 - Published at: 9 years agoIngredients
- For the cake:
- 400 grams carrots, peeled and roughly chopped
- 120 grams pecans or walnuts (1 cup)
- 175 grams brown sugar (1 cup)
- 110 grams granulated sugar (1/2 cup)
- 225 grams all-purpose flour (see headnote)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 100 grams vegetable oil (1/2 cup)
- 70 grams Greek yogurt (1/4 cup)
- 2 eggs
- 1 vanilla bean, seeds of
- For the frosting:
- 250 grams cream cheese, chopped and softened
- 1/4 cup (50 grams) fresh ricotta
- 1/3 cup (55 grams) confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 vanilla bean, seeds of
Method
- Preheat the oven to 325°F. Butter a 10-inch springform pan and line the bottom with parchment paper.
- In a food processor, process the carrots and nuts until finely chopped.
- Add the rest of the ingredients and process, scraping down the bowl occasionally, until combined
- Pour into the prepared pan and bake for 45 to 50 minutes, or until just cooked when tested with a toothpick or wooden skewer.
- Allow to cool completely in the pan before turning out and frosting.
- Combine all the ingredients in the food processor and process until smooth.
- Spread the frosting over the cooled cake.
