I absolutely love carrot cake and I think this is the best one I’ve ever made! With a delicious ricotta icing and crunchy caramelised flaked almonds this carrot cake will be your new favourite snack or dessert!
You can never go wrong with carrot cake, it’s such a classic! This Carrot cake is moist with a hint of spices, loaded with a ricotta icing and topped with the most delicious caramelised flaked almonds. I just know you’re going to love it!
ingredients needed:
Carrot cake:
- carrots
- eggs
- maple syrup
- butter
- almond milk
- self raising flour
- cinnamon
- nutmeg
- ginger
Ricotta icing:
- smooth ricotta
- greek yoghurt
- granulated sweetener
Caramelised flaked almonds:
- flaked almonds
- maple syrup
- butter
How to make carrot cake:
Preheat oven to 180°c (fan forced) and line a 19 x 6.5cm (7.5 x 2.5 inch) cake tin.
Grate your carrots and add them to a bowl and combine with the egg, melted butter, maple syrup and almond milk. Once combined, mix in the flour and spices.
Place mixture into the lined cake tin and bake for 35 minutes or until cooked. While the cake is cooking make the icing by combining the greek yoghurt, ricotta, maple syrup and leave in the fridge until the cake is ready.
To make the caramelised almonds, heat a pan to medium-high and add the almonds, butter, maple syrup and mix. Stir continuously for 3-4 minutes or until the almonds are golden. Line a tray with baking paper and spread the almonds on top. Let them cool completely.
Finally once the cake and almonds have cooled, ice the cake and add the caramelised almonds on top.
Slice up and enjoy – store in the fridge.
Recipe substitutions:
- Instead of MELTED BUTTER: You can substitute for melted coconut oil or olive oil
- Instead of MAPLE SYRUP: you can use any liquid sweetener of your choice
- Instead of ALMOND MILK: You can use any milk of your choice
Other recipes to try:
Carrot cake with ricotta icing
Ingredients
For the cake
- 2 carrots grated
- 2 eggs
- 1/3 cup melted butter or coconut oil or olive oil
- 1/3 cup maple syrup or sweetener of choice
- 3/4 cup almond milk or milk of choice
- 1 1/2 cups self raising flour
- 2 tsp cinnamon
- 1 tsp nut meg
- 1 tsp ginger
For the icing
- 1/3 cup smooth ricotta
- 1/3 cup greek yoghurt
- 3 tbsp granulated sweetener
For the Caramelised almonds
- 1/2 cup flaked almonds
- 2 tsp butter or coconut oil
- 1 tbsp maple syrup
Instructions
- Preheat oven to 180°c (fan forced) and line a 19 x 6.5cm (7.5 x 2.5 inch) cake tin.
- Grate your carrots and add them to a bowl and combine with the egg, melted butter, maple syrup and almond milk. Once combined, mix in the flour and spices.
- Place mixture into the lined cake tin and bake for 35 minutes or until cooked. While the cake is cooking combine the greek yoghurt, ricotta, sweetener and leave in the fridge until the cake is ready.
- To make the caramelised almonds, heat a pan to medium-high and add the almonds, butter, maple syrup and mix. Stir continuously for 3-4 minutes or until the almonds are golden. Line a tray with baking paper and spread the almonds on top. Let them cool completely.
- Finally once the cake and almonds have cooled completely, ice the cake and add the caramelised almonds on top. Slice up and enjoy – store in the fridge.
Delicious!
🥰🥰🥰