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Carrot Cake with Ricotta cheese

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 1 cup


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


  • For the Carrot Cake: Preheat oven to 375°F. Grease and flour a 12cup bundt cake pan.
  • In a food processor add the flours, sugar, baking powder, baking soda, ground cardamom and salt. Pulse to mix.
  • Add the diced cold butter and pulse few times until it resembles fine breadcrumbs.
  • 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.
  • 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.
  • Remove from the oven and leave it for a few minutes before turning it out onto the wire rack to cool completely.
  • 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.
  • Pour evenly over completely cooled cake. Enjoy!!


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.