Food Processor Carrot Cake
Easy to prepare moist and spicy carrot cake with low sugar cream cheese frosting.
Servings: 8 people
Ingredients
- 2 large carrots cut into 1-inch pieces
- 1/4 cup walnut pieces
- 1/2 cup brown sugar packed
- 1/4 cup raisins
- 1 1/2 cups whole wheat pastry flour can substitute half white whole wheat, half all purpose
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup vegetable oil I use avacado
- 2 tbsp Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup almond milk milk of choice can be substituted
Cream Cheese Frosting
- 4 oz cream cheese I use Neufchatel
- 2 tbsp fresh ricotta or cottage cheese I use lactose free cottage cheese
- 1 tbsp butter softened
- 3 tbsp confectioner's sugar
- 1/2 tsp vanilla extract
- 1/2 tsp grated lemon zest
Instructions
- Preheat the oven to 325° F. Coat a 9-inch round cake pan with non-stick spray and line the bottom with a parchment paper round.
- Combine the carrots and nut pieces in the food processor and process until finely chopped.
- Add the remainder of the ingredients and process, scraping the work bowl as needed, until a well combined batter forms. This should take only seconds.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The top of the cake should spring back when pressed.
- Cool the cake on a rack, still in the pan. Turn out when cool and peel away the parchment paper.
- To make the frosting, combine the cream cheese, fresh cheese, sugar, zest and vanilla in the food processor. Process until well mixed and creamy.
- The cake can be frosted and eaten as a single layer, or cut into two half circles and stacked with frosting to make a two-layer cake. Refrigerate leftovers.