Food processor Carrot & Pecan Cake

Makes: 12 slices

INGREDIENTS

275g carrots, peeled and roughly chopped

125g FreshLife Pecans (plus extra for decorating*)

225g plain (all purpose) flour

1 tsp baking powder

1 tsp baking soda

175g brown sugar

110g caster sugar

1½ tsp ground cinnamon

½ tsp ground ginger

125ml vegetable oil

70g natural Greek-style yoghurt

3 eggs, medium size

75g FreshLife Raisins (or FreshLife Sultanas)

 

Cream Cheese Frosting

250g full fat cream cheese, chopped

50g ricotta cheese

55g icing sugar

1 tbsp lemon juice

 

*Optional for decoration: 3 tbsp (20g) FreshLife Pecans, chopped

METHOD

  • Preheat oven to 160°C (fan bake).

  • Line a 22cm round springform cake tin with baking paper.

  • Place the carrot and pecans in a food processor and process until finely chopped.

  • Add the flour, baking powder, baking soda, sugar, spices, oil, yoghurt and eggs and process until just combined. Stir through the raisins (don’t over mix).

  • Pour the mixture into the cake tin and bake for 55–60 minutes or until a toothpick inserted into the centre of cake comes out clean. Allow to cool in the tin.

  • For the cream cheese frosting, place the cream cheese, ricotta, sugar and lemon juice in a food processor and process until smooth.

  • Spread the frosting over the top of the cake and sprinkle chopped pecans around the outside edge before serving.

     

    Note: We used a KitchenAid Artisan Food Processor to make this recipe.

 
Baking, Desserts and TreatsSarah BlazeyRaisins, Pecans