Carrot Cake with Ricotta

⏳ Time

1 hour + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This carrot cake is more than just carrot: it also includes pineapple, walnuts, and a ricotta cream. The cake is juicy and spiced, with a very delicate taste of carrot; it serves to bring all the components of the cake together.

Ingredients

Vegetable Oil - 6 fl oz
Wheat Flour - 11.3 oz
Baking Powder - 2 spoons
Ground Cinnamon - 2 spoons
Activated Baking Soda - 2 spoons
Coarse Salt - 1 tablespoon
Brown Sugar - 10.6 oz
Buttermilk - 4 fl oz
Vanilla extract - 3 spoons
Chicken Egg - 4 pieces
Carrot - 12.3 oz
Canned Pineapple Chunks - 14.1 oz
Walnuts - 5.3 oz
Coconut flakes - 6.3 oz
Raisins - 1.8 oz
Butter - 5.6 oz
Ricotta cheese - 8.1 oz
Powdered Sugar - 5.3 oz

Step by Step guide

Step 1

In a clean, dry bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.

Step 2

In a separate bowl, mix together the vegetable oil, sugar, buttermilk, vanilla extract, and eggs. Then add the flour mixture and stir well. Fold in the grated carrots and the chopped pieces of canned pineapple (drained). Following that, add the chopped nuts, shredded coconut, and raisins to the batter. Mix thoroughly.

Step 3

Preheat the oven to 320°F. Grease a baking dish with a small amount of vegetable oil. Pour the prepared batter into the dish and bake for about an hour. Allow the finished pie to cool on a wire rack.