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Donna Hay's Food Processor Carrot Cake

Sarah Jampel
  • 140 minutes
  • Serves 10 to 12

INGREDIENTS

400 g

Carrots

2

Eggs

1 tbsp

Lemon juice

225 g

All-purpose flour

1 tsp

Baking powder

1 tsp

Baking soda

175 g

Brown sugar

2 tsp

Cinnamon, ground

1/3 cup

Confectioners\' sugar

110 g

Granulated sugar

1 1/2

Vanilla bean

100 g

Vegetable oil

120 g

Pecans or walnuts

250 g

Cream cheese

70 g

Greek yogurt

1/4 cup

Ricotta, fresh