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.