Lazy Carrot Cake

LeGourmetTV's picture

Dec. 13, 2017

Lazy Carrot Cake
C'mon - you know there are days when you are just too lazy to bake a cake... This should help you out.


Roughly chopped carrots 14 Ounce (400g)
Pecans 1 Cup (16 tbs) (120g)
Brown sugar 1 Cup (16 tbs) (175g)
Sugar 1/2 Cup (8 tbs) (110g)
All purpose flour 1 1/2 Cup (24 tbs) (225g)
Baking powder 1 Tablespoon (5ml)
Baking soda 1 Tablespoon (5ml)
Ground cinnamon 2 Tablespoon (10ml)
Nutmeg 1/2 Tablespoon (2ml)
Ground cloves 1/4 Tablespoon (1ml)
Allspice 1/4 Tablespoon (1ml)
Vegetable oil 1/2 Cup (8 tbs) (125ml)
Plain yogurt 1/4 Cup (4 tbs) (70g)
Eggs 2
Pure vanilla extract 2 Tablespoon (10ml)
Cream cheese 9 Ounce , softened (250g)
Mascarpone 1/4 Cup (4 tbs) (50g)
Icing sugar 1/3 Cup (5.33 tbs) (55g)



1.Preheat oven to 160C (325F).


2.Pulse the carrot in a food processor until finely chopped.

Add everything else.

3.Process, until combined.

4.Scrape down the bowl a couple times.

5.Pour the mixture into a 9 (22cm) round springform cake pan.

6.Bake for 4560 minutes,.

7.Allow to cool in the pan.

8.To make the Icing, whip the cream cheese and ricotta with a hand blender.

9.Then add lemon juice, and icing sugar and whip until smooth.

10.Spread the icing over the cooled cake to serve.


11.Serve And Enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 12