"Topped with a fresh ricotta frosting, this whole wheat cake comes together in a snap, with minimal cleanup and simple ingredients, you would never know this delightfully balanced cake can be made with a food processor."
Coconut Carrot Cake
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 50mins
Serves or Makes: 12 slices
Recipe Card
ingredients
- 1 1/2 cups whole wheat cake flour
- 2/3 cups coconut suagr
- 1/3 cups white suagr
- 4 shredded carrots
- 1 1/2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/2 cups shredded coconut
- 1/2 cups walnuts, crushed
- 2 whole eggs
- 1/2 cups plain greek yogurt
- 1/4 cups melted and cooled coconut oil
Method
Step 1
Pre-heat oven to 325 degrees.
Step 2
Grate your 4 carrots. Set aside.
Step 3
In the bowl of your food processor or high powered blender, add all of your ingredients except the carrots. Blend till batter is thoroughly combined and wet.
Step 4
Remove the blade and stir in shredded carrots.
Step 5
In an oiled 22 cm spring-form pan (or pan of choice), pour in your batter.
Step 6
Bake cake for 45 - 60 minutes until a toothpick comes out clean and cake springs back from touch.
Sweet Ricotta frosting
ingredients
- 1 cups ricotta cheese
- 2 tablespoons maple syrup or honey
- 1/4 cups powdered sugar
Sweet Ricotta frosting
Step 1
In the bowl of your food processor add all the frosting ingredients.
Step 2
Blend till frosting is smooth and no curds of ricotta remain.
Step 3
Place bowl in freezer for 15 minutes to allow frosting to stiffen.
Step 4
Add frosting to a piping bag or plastic sandwich bag and pipe onto your cake!