Carrot Cake with Lemon Ricotta Frosting (Gluten-Free)

RIEGL PALATE
18Ingredients
80Minutes
580Calories

Ingredients

US|METRIC
  • 1 pound carrots (peeled and roughly chopped)
  • 1 cup pecans (whole)
  • 1 cup light brown sugar
  • 1/2 cup superfine sugar
  • 1 1/2 cups gluten (free or all-purpose flour, see Notes)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup mild olive oil (or canola oil)
  • 1/4 cup plain yogurt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 8 ounces whole milk ricotta
  • 6 ounces non fat plain greek yogurt
  • 1/4 cup honey
  • 1/2 teaspoon lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest (~1 lemon)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    580Calories
    Sodium18% DV430mg
    Fat45% DV29g
    Protein55% DV28g
    Carbs18% DV55g
    Fiber16% DV4g
    Calories580Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol60mg20%
    Sodium430mg18%
    Potassium390mg11%
    Protein28g55%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber4g16%
    Sugars45g90%
    Vitamin A170%
    Vitamin C8%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop