Deb Lindsey / Washington Post

Carrot almond cake with ricotta cream

Recipe: Carrot almond cake with ricotta cream

Published: Wednesday, May. 1, 2013 - 12:00 am | Page 4D
Last Modified: Thursday, May. 2, 2013 - 7:42 am

Makes one 9-inch cake Serves 8 to 10

This carrot cake is redolent of almonds and lemon, without the usual cup or so of oil that many American carrot cake recipes call for. If you use yellow carrots, it's exceptionally pretty.

Make ahead: You'll have leftover ricotta cream, which goes great on pancakes, pound cake or cut-up fruit. The cake tends to gain moisture as it sits, well wrapped, at room temperature.

Adapted from "Vegetable Literacy: Cooking and Gardening With Twelve Families From the Edible Plant Kingdom, With Over 300 Deliciously Simple Recipes," by Deborah Madison (Ten Speed Press, $40, 416 pages).


For the cake:

4 tablespoons (1/2 stick) unsalted butter, plus more as needed

1 1/2 cups finely ground blanched almonds or slivered almonds (skinned) (may substitute almond flour)

Finely grated zest of 2 lemons

3/4 cup plus 2 tablespoons organic granulated sugar

1 1/4 cups unbleached cake flour

2 teaspoons baking powder

1/4 teaspoon salt

4 large eggs

1/4 teaspoon almond extract

2 cups grated carrots, preferably yellow

For the ricotta cream:

1 cup whole-milk ricotta cheese

1 cup regular or low-fat sour cream

2 tablespoons honey

Grated zest of 1 lemon

Confectioners' sugar, for dusting


For the cake:

Position a rack in the middle of the oven and preheat to 375 degrees. Melt the 4 tablespoons of butter and let it cool.

Combine the ground almonds, lemon zest and 2 tablespoons of the granulated sugar in a food processor. Pulse until well incorporated. Grease a 9-inch springform pan with a little butter, then dust the sides with some of the almond-zest mixture, shaking out any excess.

Sift together the flour, baking powder and salt.

Combine the eggs and the remaining 3/4 cup of granulated sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low, then high speed until pale, foamy and thick, about 5 minutes. Reduce the speed to low; add the remaining almond-zest mixture, the almond extract and the flour mixture, beating until well incorporated. Pour the cooled butter over the batter and quickly fold it in, followed by the carrots.

Scrape the batter into the pan, smoothing the surface. Reduce the heat to 350 degrees; bake the cake until it is springy to the touch in the center, lightly browned and beginning to pull away from the pan sides, about 40 minutes. Let it cool completely in its pan, then release the springform and slide the cake onto a platter.

For the ricotta cream:

Work together the ricotta, sour cream, honey and zest by hand or with a mixer on low speed, until smooth. Taste, and add more of any of the ingredients as needed. The cream will thin out as it sits, forming a nice sauce for the cake.

Just before serving, dust the cake with the confectioners' sugar. Serve sauce alongside.

Per serving (based on 10, using low-fat sour cream and half the ricotta cream): 350 calories, 10 g protein, 40 g carbohydrates, 18 g fat, 6 g saturated fat, 105 mg cholesterol, 220 mg sodium, 3 g dietary fiber, 22 g sugar

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