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Food Processor Carrot Cake


Food Processor Carrot Cake

This sure isn’t slow food but sometimes, we’re in a hurry, right? And that’s when a food processor is our best friend. This recipe, from The New Easy by Donna Hay, takes full advantage of that most helpful appliance. — Mia Stainsby

14 oz. (400 g) carrots, peeled and roughly chopped

1 cup (250 mL) pecans

1 cup (250 mL) brown sugar

1/2 cup (125 mL) superfine sugar

1 1/2 cups (375 mL) all-purpose flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

2 tsp (10 mL) ground cinnamon

1/2 cup (125 mL) vegetable oil

1/4 cup (60 mL) plain yogurt

2 eggs

2 tsps (10 mL) vanilla extract

Cream cheese frosting:

9 oz. (250 g) cream cheese, softened

1/4 cup (60 mL) fresh ricotta

1/3 cup (125 mL) icing sugar

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) vanilla bean paste or extract

Preheat the oven to 325 F. Place the carrots and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, baking soda, cinnamon, oil, yogurt, eggs and vanilla and pulse in short bursts until combined. Pour the mixture into a springform cake tin lined with parchment paper and bake for 55 to 60 minutes or until just cooked when tested with a skewer. Cool in the tin.

To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.

Makes 10 to 12 servings.

What to drink with it

Carrot cake can handle almost any level of sweetness, making it an easy match.

— Anthony Gismondi

Inniskillin Okanagan Riesling Icewine Dark Horse Vineyard 2012, Okanagan Valley, British Columbia, $27.49 (375 mL)

Super ripe pear/lemon curd full-bodied Riesling icewine, with honeysuckle and candied lemon peel flavours. You can sip or pour on the carrot cake.

Averill Creek Vineyard Cowichan Black N/V, Cowichan Valley, Vancouver Island, British Columbia, $15.50 (winery, private wine shops)

Medium sweet wild Vancouver Island blackberries offer grape candied flavours with bright acid to lift each bite of carrot cake.

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