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)|
|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.