Serves 16-20
Carrot cake is proof that vegetables belong at the dessert table. This timeless classic showcases their natural sweetness and flavor. Freshly grated carrots combined with warm spices and creamy ricotta, then finished with a luscious layer of cream cheese frosting. Familiar and comforting, this cake feels like coming home.
Ingredients:
Cake
- 300g carrots, peeled and shredded
- 2 cups all-purpose flour
- 2/3 cup white sugar
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp cloves
- 1 cup ricotta
- ½ cup oil
- 4 eggs, room temperature
Frosting:
- ½ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 tsp vanilla
- 2 cups icing sugar
- ¼ cup chopped pecans, optional
Directions:
- Preheat oven to 180°C. Grease and flour a 24cm (10 inch) springform pan and line the bottom only with parchment paper.
- In a medium bowl, whisk together flour, sugars, baking soda & powder, spices and salt. Set aside.
- In a large bowl, using a wire whisk, whisk ricotta, oil and eggs until smooth.
- Add dry ingredients to the ricotta mix. Stir with a wooden spoon until blended. Add shredded carrots to the mix and stir with wooden spoon until just combined. Do not over mix!
- Pour into the prepared pan and bake at 180°C for 45-55 minutes or until toothpick inserted in centre comes out clean. Cool on a wire rack for 15 minutes, then carefully remove from pan and cool completely before frosting.
Frosting:
- In a medium bowl, beat butter and cream cheese with vanilla until smooth.
- Add icing sugar, about ½ cup per time, and continue beating until incorporated. Increase speed and beat until thick and creamy.
- Spread over cooled cake. Top with chopped pecans, if using.
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