Carrot Cake

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Somehow by magic, the now seven year old has decided this is his favorite cake. Not, chocolate, not some basic vanilla buttercream frosted, but this carrot cake. It feels like a gift, and while we may not be cake boss decorators, he loved his (healthy) birthday cake. This is filled with carrots, warming spices and the tangy sweet frosting provides a nice balance of flavors. We don't put raisins in our carrot cake, but feel free to stir in a half cup after processing everything together.  

Carrot Cake
Serves: 10-12
 
 (4 large carrots, peeled and roughly chopped
1 cup of pecans or  walnuts
1 cup brown sugar
½ cup granulated sugar
1 cup all purpose flour 
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon of baking soda
2 teaspoons ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 tsp vanilla extract
½ cup vegetable oil
¼ cup Greek yogurt
2 eggs

 
Preheat the oven to 325 F.  Butter a 10-inch springform pan and line the bottom with parchment paper.  You could also use a square pyrex baking dish.

In a food processer process the carrots and nuts until finely chopped.  Add the rest of the ingredients and process, scraping down the bowl occasionally, until combined.  Pour into the prepared pan and bake for 45 to 50 minutes, or until when tested with a toothpick or wooden skewer, it comes out clean.
 
Allow cake to cool completely in the pan before turning out and frosting.
 
For frosting:
1 cup cream cheese, chopped and softened
¼ cup fresh ricotta or goat cheese
1/3 cup confectioners’ sugar
1 tablespoon lemon juice
½ tsp vanilla extract
zest of 1 lemon
 
Combine all the ingredients in the food processor and process until smooth.  Spread the frosting over the cooled cake.

It helps to have frosting at room temperature before frosting cake.
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