A wonderful adaptation of the classic Carrot Cake which includes Ricotta in the cake (to make it extra moist) and as a replacement for cream cheese in the frosting.
Ricotta is a healthier cooking cheese than cream cheese as it generally contains less than half the fat, sodium and cholesterol. Give it a try the next time you are baking!
(Note: This recipe uses our classic ricotta which is only available in SA. Our Smooth Ricotta can be used as a replacement if our classic ricotta is not available).
Recipe originally developed and photographed by the Coles Magazine Team.
|self-raising flour (375g)
|brown sugar (330g)
|carrot, coarsely grated (600g)
|pecans, toasted and coarsely chopped (30g)
|vegetable oil (125ml)
|finely grated orange rind
|thickened cream (250g)
|icing sugar, sifted (40g)
|pecans, toasted, extra, coarsely chopped
|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 ¼ cup pecans in a large bowl.
|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.
|Bake for 1½ hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 minutes before transferring to a wire rack to cool completely.
|Use an electric mixer to beat the remaining ricotta with the cream, orange juice and icing sugar in a bowl until stiff peaks form.
|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.