Carrot Cake With Ricotta Icing | Donna Hay

Ingredients

• 1¼ cups (185g) wholemeal plain (all-purpose) flour
• 2½ cups (300g) almond meal (ground almonds)
• 3 teaspoons baking powder
• 1 teaspoon bicarbonate of (baking) soda
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice (it’s all things nice)
• ⅔ cup (120g) brown sugar (rich and golden)
• 3 cups (420g) grated carrot (about 3 carrots)
• ½ cup (125ml) pure maple syrup
• 3 eggs, lightly beaten (whisk them gently)
• ⅔ cup (160ml) light-flavoured extra virgin olive oil
• ¾ cup (180g) fresh ricotta
• 1 teaspoon vanilla extract
• 2 tablespoons pure maple syrup