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Carrot Cake with Lemon Ricotta Frosting (Gluten-Free)
RIEGL PALATE18Ingredients
80Minutes
580Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 lb. 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 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. fine sea salt
- 2 tsp. ground cinnamon
- 1/2 cup mild olive oil (or canola oil)
- 1/4 cup plain yogurt
- 2 eggs
- 2 tsp. vanilla extract
- 8 oz. whole milk ricotta
- 6 oz. non fat plain greek yogurt
- 1/4 cup honey
- 1/2 tsp. lemon juice (freshly squeezed)
- 1 tsp. lemon zest (~1 lemon)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium430mg18% |
| Potassium390mg11% |
| Protein28g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber4g16% |
| Sugars45g |
| 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.
Notes
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