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Spiced carrot cake with ricotta icing
Published 15 Dec 2021 • By Courtney Johnson
Category : Gluten-free
Type : Dessert
Difficulty : Beginner
Directions : 15 minutes
Cooking time : 75 minutes
Price range : Cheap
Ingredients 10 Number of people
For the cake:
3 1/2 cups (350g) almond meal
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp gluten-free baking powder
1/2 cup (125 ml) maple syrup
1/4 cup (60 ml) macademia oil
Zest and juice of 1/2 an orange
3 eggs, lightly beaten
500g carrots, coarsely grated
1/3 cup (50g) pumpkin seeds (pepitas), toasted
1/3 cup (40g) chopped walnuts, plus extra to serve
For the icing:
200g firm ricotta
1 Tb maple syrup
1/2 tsp vanilla extract
Pinch of ground cinnamon
Directions
1. Preheat oven to 180°C. Grease a 20cm round cake pan and line with baking paper.
2. Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a medium bowl and stir to combine. Add the maple syrup, oil, orange zest and juice, and egg, and stir well until combined. Gently fold in the carfrot, then the pumpkin seeds and walnuts.
3. Divide batter into the prepared pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the centre comes out clean (cover the cake with foil if the top becomes too brown during baking). Remove from the oven and allow to cool slightly in the pan before turning out onto a wire rack to cool completely.
4. For the icing, whisk the ricotta, maple syrup, cinnamon, and vanilla in a stand mixer fitted with a whisk attachment until combined. Add 2 TB water and continue whisking until smooth.
5. Using a spatula, spread the icing on top of the cake. Sprinkle with roasted almonds and extra chopped wlanuts to serve.
6. Keep cake in an airtight container in the fridge for up to 3 days.
Notes/Tips
Recipe adapted from delicious.
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