Ricotta carrot bundt cake [Eggless Ricotta Carrot Cake - moist from
the ricotta cheese and shredded carrot with a spicy kick from the
cinnamon, nutmeg and ground ginger FG]
<http://www.tastespotting.com/clicks.php?url=http://www.roxanashomebakin\
g.com/eggless-ricotta-carrot-bundt-cake-recipe/&disp=237821>
Eggless ricotta carrot cake - moist from the ricotta cheese and shredded
carrot with a spicy kick from the cinnamon, nutmeg and ground ginger -
this cake is definitely a winner.
Ingredients
* 2 cups all purpose flour
* 1 cup sugar
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 2 tsp cinnamon
* pinch of nutmeg
* pinch of ground ginger
* 5 tbsp cold butter, diced
* 2/3 cup whole milk ricotta cheese
* 2/3 cup whole milk
* 3/4 cup shredded raw carrots
Instructions
1. Preheat the oven to 375F. Grease a bundt pan with butter and
sprinkle with flour. Dust off the flour excess.
2. In a food processor add the flour, sugar, baking soda, baking
powder, cinnamon, nutmeg, ginger and salt. Pulse to mix.
3. Now add the diced butter and pulse few times until it resembles
fine breadcrumbs.
4. Add the ricotta cheese, milk and carrots and pulse to combine.
5. Spoon the batter into the prepared baking pan and bake in
preheated oven for about 33 minutes or until a toothpick inserted in the
middle comes out clean.
6. Remove from the oven and leave for few minutes in the pan before
turning it on a wire rack to cool completely.
7. Dust with powder sugar.
8. Slice and enjoy!
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