Carrot cake with ricotta
8 servings
120 minutes
Carrot cake with ricotta is a delightful treat from Italian cuisine that values the balance of flavors and textures. The tender, moist cake with the aroma of cinnamon and sweet carrots harmonizes with the ricotta cream, creating a unique taste: soft, creamy, with a hint of nuttiness. Historically, carrot baking was popular in the Middle Ages when sugar was scarce and carrots were used for sweetness. This cake is perfect for family evenings, celebrations, or cozy tea times, and its balanced composition makes it not only delicious but also a nutritious dessert.
1
Preheat the oven to 180 degrees. Grease and flour a 30x45 cm baking pan or two round pans. Sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 2 teaspoons
- Salt: 0.5 teaspoon
- Ground cinnamon: 2 teaspoons
2
In a large bowl, beat the eggs with sugar until the mixture thickens and lightens. Add vegetable oil, then gradually add the sifted dry ingredients. Finally, add grated carrots and nuts. Pour the batter into the prepared mold.
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
- Vegetable oil: 1 glass
- Wheat flour: 2 glasss
- Baking powder (raising agent): 2 teaspoons
- Salt: 0.5 teaspoon
- Ground cinnamon: 2 teaspoons
- Carrot: 9 pieces
- Walnuts: 0.8 glass
3
Bake in a preheated oven for 40-45 minutes or until a toothpick inserted in the center of the pie comes out clean.
4
After cooling, decorate the cake with cream. To prepare the cream, soften 250 grams of ricotta to room temperature and whip it with a pack of butter and powdered sugar.
- Ricotta cheese: 250 g
- Icing sugar: 100 g
- Butter: 180 g
