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Carrot Cake with Ricotta cheese Yum
Carrot Cake with Ricotta cheese
Course dessert
Cuisine american
Prep Time
20 minutes

Cook Time
35 minutes
Servings
cup
Ingredients
For the Carrot Cake:
  • cups all purpose flour (use 2 cups APF if not using almond meal)
  • ¼ cup Almond meal flour / (optional)
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • tsps cardamom Ground
  • 6 tbsps unsalted butter Cold – diced
  • 2/3 cup ricotta cheese (I used part skim and it worked fine for me)
  • 2/3 cup milk (I used 2% milk)
  • 1 Carrots – medium, shredded (¾cup)
  • ¼ cup Almonds
  • ¼ cup Cashews
  • ¼ cup Raisins
For the Icing:
  • 2 tbsps cream cheese – softened
  • ¼ cup sugar Powdered (adjust as per your taste)
  • 1 ~ 2 tbsp milk
  • 1 tsp cardamom Ground
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 35 minutes
Servings
cup
Ingredients
For the Carrot Cake:
  • cups all purpose flour (use 2 cups APF if not using almond meal)
  • ¼ cup Almond meal flour / (optional)
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • tsps cardamom Ground
  • 6 tbsps unsalted butter Cold – diced
  • 2/3 cup ricotta cheese (I used part skim and it worked fine for me)
  • 2/3 cup milk (I used 2% milk)
  • 1 Carrots – medium, shredded (¾cup)
  • ¼ cup Almonds
  • ¼ cup Cashews
  • ¼ cup Raisins
For the Icing:
  • 2 tbsps cream cheese – softened
  • ¼ cup sugar Powdered (adjust as per your taste)
  • 1 ~ 2 tbsp milk
  • 1 tsp cardamom Ground
Carrot Cake with Ricotta cheese
Instructions
  1. For the Carrot Cake: Preheat oven to 375°F. Grease and flour a 12cup bundt cake pan.
  2. In a food processor add the flours, sugar, baking powder, baking soda, ground cardamom and salt. Pulse to mix.
  3. Add the diced cold butter and pulse few times until it resembles fine breadcrumbs.
  4. Add the ricotta cheese, milk and shredded carrots and pulse to combine. Add the nuts and raisins and pulse 2 to 3 times to incorporate them.
  5. Spoon into the prepared baking pan and bake in preheated oven for 30~35 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove from the oven and leave it for a few minutes before turning it out onto the wire rack to cool completely.
  7. Make the Icing: Combine all the ingredients for the icing in a small bowl and beat with a fork to make a thick icing. Add enough milk to get the pouring consistency.
  8. Pour evenly over completely cooled cake. Enjoy!!
Recipe Notes

 

 

Lets check out what my fellow marathoners have cooked today for BM# 34.

Update December 2013: Sending this cake over to Valli’s Cake Mela.

 

 

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