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