Spiced carrot cake with ricotta icing

Published Dec 15, 2021 • By Courtney Johnson

Spiced carrot cake with ricotta icing

Category : Gluten-free

Type : Dessert

Difficulty : Beginner

Directions : 15 minutes

Cooking time : 75 minutes

Price range : Cheap

Ingredients 10 Number of people

For the cake:

3 1/2 cups (350g) almond meal

2 tsp vanilla extract

2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tsp gluten-free baking powder

1/2 cup (125 ml) maple syrup

1/4 cup (60 ml) macademia oil

Zest and juice of 1/2 an orange

3 eggs, lightly beaten

16 oz 200(500g) carrots, coarsely grated

1/3 cup (50g) pumpkin seeds (pepitas), toasted

1/3 cup (40g) chopped walnuts, plus extra to serve


For the icing: 

7 oz (200g) firm ricotta

1 Tb maple syrup

1/2 tsp vanilla extract

Pinch of ground cinnamon


1. Preheat oven to 350°F. Grease an 8 inch round cake pan and line with parchment paper.

2. Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a medium bowl and stir to combine. Add the maple syrup, oil, orange zest and juice, and egg, and stir well until combined. Gently fold in the carrot, then the pumpkin seeds and walnuts.

3. Divide batter into the prepared pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean (cover the cake with foil if the top becomes too brown during baking). Remove from the oven and allow to cool slightly in the pan before turning out onto a wire rack to cool completely.

4. For the icing, whisk the ricotta, maple syrup, cinnamon, and vanilla in a stand mixer fitted with a whisk attachment until combined. Add 2 TB water and continue whisking until smooth.

5. Using a spatula, spread the icing on top of the cake. Sprinkle with roasted almonds and extra chopped wlanuts to serve.

6. Keep cake in an airtight container in the fridge for up to 3 days.


Recipe adapted from delicious.


You will also like

See the recipe
See the recipe
See the recipe