our Foodie Blogs

Where foodies eat, meet, laugh and learn

Spiced Purple Carrot Cake with Ricotta Lime and Vanilla Frosting...a'la Vanilla Zulu
Author : Chef Mel Alafaci

Spiced Purple Carrot Cake with Ricotta Lime and Vanilla Frosting...a'la Vanilla Zulu

Beat together



185g softened butter with 3/4 cup brown sugar in a mixer until light and fluffy, and until the sugar is dissolved.



Add 5 ml Vanilla Extract or Paste and 2 eggs and mix together.


Grate 2 medium sized purple carrots, you can use normal carrots here if you wish, into the mixture.  Sieve in 1 cup self raising flour and 1/2 a teaspoon EACH of cinnamon, mixed spice or ras el hanout, and also 1/2 teaspoon bicarbonate of soda and 1 cup of pecans and/or pistachios. Mix together until combined and then pour into a greased cake or loaf tin.  Bake in a pre-heated oven of 170c for about 20-25 minutes until the cake is cooked, test with a skewer like they do in the movies lol!



Allow to cool.  While the cake is cooling you can whip up this delicious but ridiculously easy icing!



Take 1 small tub ricotta or cream cheese and into it add 2 tablespoons icing mixture, about 2 ml vanilla paste and the juice and zest of one lime.  Mix well and then dollop this onto the cake!  I cut the cake into portions first and arranged them on a platter before decorating each square with a dollop of the sweetened ricotta and a gorgeous little organic rose bud (available from Mistress of Spice or at your local Indian spice shop)



Enjoy and let me know what you think!

 

Back to blog