Carrot cake with ricotta icing
With a delicious ricotta icing and crunchy caramelised flaked almonds this carrot cake with be you new favourite snack or dessert!
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.