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Carrot Cake with Ricotta Cheese Frosting

Carrot Cake with Ricotta Cheese Frosting
Contributed by
Amanda Ford
Serves
1 cake
Time
1.5-2 hours
A delicious & moist carrot cake with a light frosting using Ricotta Cheese!

Method

  1. Preheat oven to 160 degrees celsius. Grease and line a cake tin.
  2. Sift the flour, baking powder, bicarb of soda and spices into a bowl. Add almond meal, sugar, carrot, egg yolks and half the walnuts. Mix well.
  3. Using an electric mixer or whisk beat egg whites to form stiff peaks. Fold into carrot mixture. Pour into pan. Bake for 45-55 minutes or until a skewer comes out clean.
  4. Make the frosting by beating the ricotta, lemon juice and agave syrup until combined. Stir through the coconut and refrigerate for 15 minutes.
  5. Once cake is cooled, spread the icing over. Sprinkle with remaining walnuts and pomegranate seeds and serve!

* Gluten Free option Replace spelt flour with half rice flour, half buckwheat flour or any other gluten free flour option.

Buy Ingredients

  • Organic Agave Syrup 250ml

    Organic Agave Syrup 250ml

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  • Australian Walnuts 175g

    Australian Walnuts 175g

    $6.95
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  • Organic Desiccated Coconut Organic Desiccated Coconut 175g

    Organic Desiccated Coconut 175g

    $5.75
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  • Baking Powder - Aluminium Free 300g

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    $7.50
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  • Pure Food Essentials Organic Cinnamon Powder 80g

    Pure Food Essentials Organic Cinnamon Powder 80g

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