Carrot Cake

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 Sargento whole milk ricotta cheese
2/3 cup whole milk
3/4 cup shredded raw carrots

Instructions

Preheat the oven to 375F. Grease a bundt pan with butter and sprinkle with flour. Dust off the flour excess. In a food processor add the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Pulse to mix. Now add the diced butter and pulse few times until it resembles fine breadcrumbs. Add the ricotta cheese, milk and carrots and pulse to combine. 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. Remove from the oven and leave for few minutes in the pan before turning it on a wire rack to cool completely. Dust with powder sugar. Slice and enjoy!


Read more at http://www.roxanashomebaking.com/eggless-ricotta-carrot-cake-recipe/#ZzqP0roxP0d4839r.99