For those times when you’re just not that motivated…
Ingredients: 14 ounces (400g) carrots, roughly chopped 1 cup (120g) pecans 1 cup (175g) brown sugar ½ cup (110g) sugar 1½ cups (225g) all-purpose flour 1 tsp (5 mL) baking powder 1 tsp (5 mL) baking soda 2 tsp (10 mL) ground cinnamon 1/2 tsp (2 mL) nutmeg 1/4 tsp (1 mL) ground cloves 1/4 tsp (1 mL) allspice ½ cup (125 mL) vegetable oil ¼ cup (70g) plain yogourt 2 eggs 2 tsp (10 mL) pure vanilla extract
Optional Icing: 9 ounces (250g) cream cheese, softened ¼ cup (50g) mascarpone ⅓ cup (55g) icing sugar
Method: Preheat oven to 160°C (325°F). Pulse the carrot in a food processor until finely chopped. Add everything else. Process, until combined. Scrape down the bowl a couple times. Pour the mixture into a 9” (22cm) round springform cake pan. Bake for 45–60 minutes,. Allow to cool in the pan. To make the Icing, whip the cream cheese and ricotta with a hand blender. Then add lemon juice, and icing sugar and whip until smooth. Spread the icing over the cooled cake to serve. Serves 10–12.
