Food Processor Carrot Cake
A moist and flavorful carrot cake made easily in a food processor, featuring fresh carrots, pecans, and warm cinnamon spice. Topped with a creamy cream cheese and ricotta frosting.
Ingredients
- •1 pound carrots, peeled and roughly chopped
- •1 cup pecans
- •1 cup brown sugar
- •½ cup superfine sugar
- •1½ cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •2 teaspoons ground cinnamon
- •½ cup vegetable oil
- •¼ cup plain yogurt
- •2 whole eggs
- •2 teaspoons vanilla extract
- •8 ounces cream cheese, softened
- •¼ cup fresh ricotta
- •⅓ cup powdered sugar
- •1 tablespoon lemon juice
- •1 teaspoon vanilla bean paste
Cooking Instructions
- 1.
Preheat oven to 325°F. Place the carrots and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, baking soda, cinnamon, oil, yogurt, eggs and vanilla, and pulse in short bursts until combined.
10 min
- 2.
Pour the mixture into a 9" round springform pan lined with non-stick parchment paper and bake for 55-60 minutes or until just cooked when tested with a skewer. Cool in the pan.
60 min
- 3.
To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon juice and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.
15 min
