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Carrot Cake with Ricotta Frosting
1 hour 20 mins
A delicious carrot cake with ricotta frosting recipe.
Easy
Ingredients
Dry:
2 cups plain flour
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1 tsp ground cinnamon
Pinch of salt
Wet:
1 cup vegetable/canola oil
50 ml maple syrup
4 large eggs (room temperature)
3 cups finely grated carrots
Frosting:
200 g ricotta
Zest & juice of 1 lemon
Chopped walnuts for garnish
Method
Preheat Oven:Heat to 175°C and line a 21 cm rectangular tin with greaseproof paper.
Mix Dry Ingredients: In a bowl, whisk together flour, sugars, baking soda, cinnamon, and salt.
Mix Wet Ingredients: In another bowl, whisk eggs and oil.
Combine: Add wet ingredients to dry and mix until just combined.
Fold in Carrots: Gently fold in grated carrots and pour into the prepared tin.
Bake: Bake for 45-60 minutes, until a toothpick comes out clean.
Cool and Frost: Allow to cool completely before adding frosting.
