This creamy Ricotta and carrot cake recipe is a must-try. Perfect for dessert or an afternoon snack, it's the perfect sweet treat.
- Serves12
- Cook time1 hour 30 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 1/2 cups (375g) self-raising flour
- 2 tsp mixed spice
- 1 1/2 cups (330g) brown sugar
- 2 1/2 cups (600g) coarsely grated carrot
- 1/4 cup (30g) pecans, toasted, coarsely chopped
- 3 cups (720g) La Casa Del Formaggio Ricotta
- 1/2 cup (125ml) vegetable oil
- 4 Coles Australian Free Range Eggs, lightly whisked
- 3 tsp finely grated orange rind
- 1 cup (250g) thickened cream
- 1 tbs orange juice
- 1/4 cup (40g) icing sugar, sifted
- 2 tsp orange zest
- 2 tbs pecans, toasted, extra, coarsely chopped
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Method
Step 1
Preheat oven to 160°C. Grease a 22cm (base measurement) round cake pan and line the base and side with baking paper. Combine the flour, mixed spice, sugar, carrot and pecan in a large bowl.Step 2
Whisk 1 cup (240g) of ricotta with oil, egg and orange rind in a medium bowl until combined. Add to the flour mixture and stir to combine. Pour into the prepared pan and smooth the surface.Step 3
Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
Step 4
Use an electric mixer to beat the remaining ricotta with the cream, orange juice and icing sugar in a bowl until stiff peaks form.Step 5
Use a large serrated knife to cut the cake in half horizontally. Place 1 cake layer on a serving plate. Spread evenly with half the frosting. Top with the remaining cake layer and spread with the remaining frosting. Sprinkle orange zest and extra pecan over top of the cake.
Ricotta and carrot cake
- Serves12
- Cook time1 hour 30 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 1/2 cups (375g) self-raising flour
- 2 tsp mixed spice
- 1 1/2 cups (330g) brown sugar
- 2 1/2 cups (600g) coarsely grated carrot
- 1/4 cup (30g) pecans, toasted, coarsely chopped
- 3 cups (720g) La Casa Del Formaggio Ricotta
- 1/2 cup (125ml) vegetable oil
- 4 Coles Australian Free Range Eggs, lightly whisked
- 3 tsp finely grated orange rind
- 1 cup (250g) thickened cream
- 1 tbs orange juice
- 1/4 cup (40g) icing sugar, sifted
- 2 tsp orange zest
- 2 tbs pecans, toasted, extra, coarsely chopped
Description
This creamy Ricotta and carrot cake recipe is a must-try. Perfect for dessert or an afternoon snack, it's the perfect sweet treat.
Method
Step 1
Preheat oven to 160°C. Grease a 22cm (base measurement) round cake pan and line the base and side with baking paper. Combine the flour, mixed spice, sugar, carrot and pecan in a large bowl.Step 2
Whisk 1 cup (240g) of ricotta with oil, egg and orange rind in a medium bowl until combined. Add to the flour mixture and stir to combine. Pour into the prepared pan and smooth the surface.Step 3
Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
Step 4
Use an electric mixer to beat the remaining ricotta with the cream, orange juice and icing sugar in a bowl until stiff peaks form.Step 5
Use a large serrated knife to cut the cake in half horizontally. Place 1 cake layer on a serving plate. Spread evenly with half the frosting. Top with the remaining cake layer and spread with the remaining frosting. Sprinkle orange zest and extra pecan over top of the cake.