Carrot Cake with Ricotta Cheese Frosting
"A little warning - this cake is ADDICTIVE😈 •• if you want to cut down on the fats, you can use non fat milk, non fat yogurt and non fat ricotta cheese•• ••Once the frosting is done on the cake, please let it set in the fridge for about an hour or so before slicing •• 🍰Whole wheat flour - 1.5 cups. 🍰Baking powder - 1.5 tsp. 🍰Baking soda - 1/2 tsp. 🍰Cinnamon powder - 1.5 tsp. 🍰Salt - 1/4 tsp. 🍰Coconut oil - 1 tbsp (melted). 🍰Egg - 1 . 🍰Vanilla - 2 tsp. 🍰Maple syrup - 1/2 cup 🍰Greek yogurt - 1/4 cup. 🍰Milk - 1/4 cup. 🍰Freshly grated carrots - 2 cups. (About 3 medium carrots). ••FOR THE FROSTING•• • 🍰Ricotta cheese - 1/2 cup. 🍰Greek yogurt - about 3 tbsp. 🍰Maple syrup - 2 tbsp. 🍰Vanilla - 1tsp. . . 🍰Preheat oven to 350F . Like a baking tray and keep aside. 🍰In a bowl whisk all ingredients from flour to salt. 🍰In an Other bowl , whisk together the ingredients from oil to milk until there are no clumps . . 🍰Now add the dry ingredients in 3 parts (little by little) into the wet mixture and whisk till it’s a smooth batter. 🍰Now add the grated carrots and gently fold in the mixture ( don’t over mix it). 🍰Pour batter into prepared tray and bake for 28-30 minutes or until a toothpick inserted comes out clean. LET THE CAKE COOL COMPLETELY BEFORE ADDING THE FROSTING. 🍰In a bowl add all the frosting ingredients and mix . Spread over cooled cake . Let the cake set for 1-2 hours before slicing. 🍰ENJOYYYYY. 😬🙌🏼"
-- @Lalasa.K