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food processor carrot cake

food processor carrot cake
 
one bowl
Author:
Recipe type: Dessert
Cuisine: Canadian
Ingredients
  • For the cake:
  • 400 grams carrots, peeled and roughly chopped
  • 120 grams (1 cup) pecans or walnuts
  • 100 grams (1/2 cup) brown sugar
  • 225 grams all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoons nutmeg
  • ½ cup (125 milliliters/100 grams) vegetable oil
  • ¼ cup (70 grams) Greek yogurt
  • 2 eggs
  • 1 tsp vanilla or seeds from 1 vanilla bean
  • For the frosting:
  • 250 grams cream cheese, chopped and softened
  • ¼ cup (50 grams) fresh ricotta
  • ⅓ cup (55 grams) confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tsp vanilla
Instructions
  1. Preheat the oven to 325° F. Butter a 10-inch springform pan and line the bottom with parchment paper. In a food processor, process the carrots and nuts until finely chopped. Add the rest of the ingredients and process, scraping down the bowl occasionally, until combined Pour into the prepared pan and bake for 45 to 50 minutes, or until just cooked when tested with a toothpick or wooden skewer. Allow to cool completely in the pan before turning out and frosting
  2. Combine all the ingredients in the food processor and process until smooth. Spread the frosting over the cooled cake

 

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