CARROT CAKE + LIGHT RICOTTA FROSTING
16 People
298 Cals
CARROT CAKE + LIGHT RICOTTA FROSTING
16 People
298 Cals
About the recipe
This is my kind of carrot cake… wholesome, naturally sweet and incredibly moist, with a soft, delicate crumb and just the right amount of spice.Made with spelt flour, juicy grated carrot, sweet bursts of pineapple and plump sultanas, it’s a cake that feels nourishing rather than heavy — the kind you can enjoy any time of day.The ricotta frosting is the real hero here. Light, creamy and gently sweetened with maple or honey, it brings a fresh, clean finish that perfectly balances the warmth of the cake without overpowering it.It’s simple, rustic and beautiful… a feel-good bake you’ll make on repeat.Light. Fresh. Purely delicious.
Nutrition Per Serving
298
Calories
12g
Fat
2g
Saturates
9g
Sugars
153mg
Salt
8g
Protein
28g
Carbs
4g
Fibre
Ingredients
DRY INGREDIENTS
- 2 cups spelt flour half wholemeal + half plain or gluten-free flour (cup-for-cup)
- 3 teaspoons baking powder
- ¾ cup coconut sugar or rapadura
- 120 g walnuts roughly chopped
- 120 g sultanas
- 1 heaped teaspoon ground cinnamon
- ¼ teaspoon nutmeg
WET INGREDIENTS
- 3 large eggs
- 2 teaspoons vanilla extract
- 120 ml light olive oil or macadamia oil
- 400 g carrot grated
- ½ cup pineapple chopped (approx. 3 rings)
RICOTTA FROSTING
- 500 g ricotta cheese firm deli style
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
Method
- Preheat oven to 170°C (fan-forced) or 180°C conventional.
- Line a 20–22 cm cake tin with baking paper.
- In a large bowl, combine the flour, baking powder, sugar, walnuts, sultanas, cinnamon and nutmeg. Mix well.
- In a separate bowl, whisk together the eggs, vanilla and oil until smooth.
- Add the wet mixture to the dry ingredients.
- Fold through gently, then add the grated carrot and chopped pineapple.
- Mix until just combined — don’t overmix.
- Spoon the mixture into your prepared 23 cm baking tin and smooth the top.
- Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool completely before icing the cake.
RICOTTA FROSTING
- Place ricotta, vanilla and maple syrup or honey into a bowl or food processor or blender.
- Whisk or beat until smooth, light and creamy.
- Spread generously over the cooled cake.
NOTES + INSPIRATION
Make it gluten-free: Use a good quality cup-for-cup gluten-free flour blend, I like Bobs Red Mill for this one.
Frosting options: Serve without frosting or use a thick Greek yoghurt or coconut yoghurt topping. You can also use a traditional cream cheese frosting. TO DECORATE
Keep it simple and beautiful: A drizzle of honey or maple - Extra walnuts scattered on top and a dusting of cinnamon - Fresh thyme or rosemary for a rustic finish - Thin slices of orange or lemon. NUTRITIONAL BENEFITS
This cake is rich in fibre from carrots and spelt flour, providing sustained energy and supporting digestion. Walnuts add healthy fats for heart health, while ricotta offers a lighter source of protein and calcium compared to traditional frostings. A nourishing treat that feels indulgent… without the heaviness.
Make it gluten-free: Use a good quality cup-for-cup gluten-free flour blend, I like Bobs Red Mill for this one.
Frosting options: Serve without frosting or use a thick Greek yoghurt or coconut yoghurt topping. You can also use a traditional cream cheese frosting. TO DECORATE
Keep it simple and beautiful: A drizzle of honey or maple - Extra walnuts scattered on top and a dusting of cinnamon - Fresh thyme or rosemary for a rustic finish - Thin slices of orange or lemon. NUTRITIONAL BENEFITS
This cake is rich in fibre from carrots and spelt flour, providing sustained energy and supporting digestion. Walnuts add healthy fats for heart health, while ricotta offers a lighter source of protein and calcium compared to traditional frostings. A nourishing treat that feels indulgent… without the heaviness.
