Recipe Ingredients
- 175 grams brown sugar
- 200 grams all-purpose flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 2 teaspoons mixed spice
- 2 eggs
- 150 ml sunflower oil
- 200 grams carrots, grated
- 150 ml water
For Ricotta Frosting
- 1 stick unsalted butter, softened
- 3 cups powdered sugar, sifted
- 4 tablespoons Galbani Whole Milk Ricotta Cheese
- 1 teaspoon vanilla extract (optional)
- Walnuts, crushed for decoration
Recipe Directions
- Heat oven to 350F and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, baking powder, and mixed spice.
- Whisk together the eggs and oil, water then stir into the dry ingredients with the grated carrot.
- Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
For Ricotta Icing
- Beat the butter until very soft, then beat in the sugar gradually until well combined, add the ricotta cheese, and vanilla.
- Use a palette or cutlery knife to swirl the icing on top of the cakes, sprinkle with walnuts and serve.
