This low sugar carrot cake is simple to make and contains approx. 40% less sugar than most carrot cake recipes. It comes with a light and fluffy frosting that’s made using a combination of cream cheese, ricotta and a hint of orange.
Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm (9.5 inch) pan and line with parchment paper (so it sticks out at opposite sides). Dust the 2 sides without the paper with flour. Set aside.
In a bowl combine the flour, baking powder, soda, spices and salt and stir thoroughly using a whisk.
In another bowl whisk together the oil, sugar, eggs and vanilla extract until thoroughly combined.
Stir in the grated carrot and pecans.
Pour in the dry ingredients and stir just to combine. The mixture will be lumpy.
Pour the batter into the prepared pan, smooth out the top a and bake in the centre of the oven for 40-45 minutes (it is ready when a toothpick inserted into the middle comes out clean).Remove from the oven and set aside to cool completely.
To make the frosting beat all the ingredients until fluffy (1-2 minutes). Refrigerate for an hour if possible. Spread over the cake, scatter a tablespoon of finely chopped pecans and serve.
Notes
Use freshly grated carrot, not ready grated store-bought.
Do not overstir the batter. Stir just to combine.
Make ahead: You can make the frosting a day in advance and refrigerate it, covered, until you are ready to decorate the cake.
If the cream cheese and ricotta contain a little moisture remove it before making the frosting.
Cool the cake completely before decorating it. Lift out of the pan along with the paper then peel it off.
Use a sharp knife to cut the cake (it will cut better).
Leftover carrot cake can be refrigerated in an airtight container for up to 3 days.
Freeze in an airtight container for up to 3 months.
Preparation time does not include the time needed to cool the cake.