Carrot And Coconut Cake With Ricotta Icing
This lightly spiced carrot and coconut cake is gluten-free and a gorgeous end to a sunday meal with the family.
Keywords
- cake
- carrot
- ricotta icing
- carrot cake
- gluten-free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Stand mixer
- Food processor
- Cooling rack
- Offset spatula
- Kitchen scale
- Skewer
- Cake pan
- Parchment paper
- Oven
- Mixing bowl
- Grater
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen timer
Ingredients
- 5 eggs
- 1 cup (175g) rapadura sugar or brown sugar
- 3 carrots (400g), peeled
- 1 teaspoon vanilla extract
- 3½ cups (420g) almond meal (ground almonds)
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
- ¼ cup (40g) currants
- ¾ cup (90g) pecans, roughly chopped
- ½ cup (40g) shredded coconut
- ½ cup (125ml) grapeseed oil
- 1½ cups (360g) firm ricotta
- 2 teaspoons vanilla extract
- 1 tablespoon raw honey
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