Spiced Carrot Cake with Ricotta Icing

Whenever I cook for friends I always feel guilty if there isn’t something after dinner. Whether it be cheese, ice cream or something baked. I was lucky enough to have had dinner with one of the girls during the week who commented on how much she loved carrot cake and having recently discovered and fallen in love with Magdalena Rose’s Happy & Whole, was thrilled to find a recipe in her book.

The thing I love about this recipe is the real nutty taste you get from using almond meal and the added pumpkin seeds, walnuts and almonds. It is also gluten free and full of goodness that leaves you feeling guilt-free(ish) after eating.

Spiced Carrot Cake with Ricotta Icing

Ingredients

Cake
3 cups almond flour (or meal)
2 tsps vanilla bean paste
2 tsps ground cinnamon
1/2 tsp ground nutmeg
2 tsps gluten-free baking powder
1/2 cup maple syrup
1/4 cup macadamia oil
zest of 1/2 orange (optional)
juice of 1/2 orange
3 eggs, lightly beaten
500g (about 4) carrots, grated (I only used 2 large carrots)
1/2 cup pumpkin seeds, toasted
1/2 cup walnuts, chopped

Icing
1 cup ricotta
30g maple syrup
Pinch ground cinnamon
Few drops vanilla extract
1/4 cup almonds, toasted
1/4 cup walnuts, chopped

Method

  1. Preheat oven to 180 degrees and grease a 20cm round cake tin, lining the base with baking paper.
  2. Combine flour, vanilla, cinnamon, nutmeg and baking powder in a bowl and mix with a wooden spoon. Add the maple syrup, oil, orange zest, orange juice and eggs and stir until combined. Gently fold in grated carrot, followed by the pumpkin seeds and walnuts.
  3. Pour mixture into cake tin and bake for 1 hour (or until a skewer inserted in the centre comes out clean).
  4. Leave to rest in the tin for 15 minutes, then turn out onto a wire rack and allow to cool completely.
  5. Beat the ricotta, maple syrup, cinnamon and vanilla in a bowl. Add 2 tablespoons waters and continue beating until mixture is smooth and airy. Store in fridge until cake has cooled.
  6. When the cake has cooled, spread the ricotta frosting on top with a spatula and top with toasted almonds and walnuts. Store in the fridge for you to 3 days.Screen Shot 2017-05-01 at 10.14.08 AM

Recipe extracted from Happy & Whole by Magdalena Roze, published by Plum, available now.

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