Food Processor Carrot Cake

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FOOD PROCESSOR CARROT CAKE



Food Processor Carrot Cake image

You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake-so clever! I can never turn down an excellent cream cheese frosting either, and this is one of the best.

Provided by Donna Hay

Categories     Cake     Dessert     Bake     Kid-Friendly     Ricotta     Carrot     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Kosher     Small Plates

Yield 10-12 servings

Number Of Ingredients 18

1 pound carrots, peeled and roughly chopped
1 cup pecans
1 cup brown sugar
1/2 cup superfine sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup vegetable oil
1/4 cup plain yogurt
2 eggs
2 teaspoons vanilla extract
Cream cheese frosting:
8 ounces cream cheese, softened
1/4 cup fresh ricotta
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla bean paste

Steps:

  • Preheat oven to 325°F. Place the carrots and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, baking soda, cinnamon, oil, yogurt, eggs and vanilla, and pulse in short bursts until combined.
  • Pour the mixture into a 9" round springform pan lined with non-stick parchment paper and bake for 55-60 minutes or until just cooked when tested with a skewer. Cool in the pan.
  • To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon juice and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.

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