Carrot Cake With Whipped Ricotta Cream

Makes one 9” round cake

Ingredients

1 cup all-purpose flour

1 tsp baking soda

1/4 tsp fine sea salt

1/2 tsp ground cinnamon

1/2 cup + 2 tbs canola or vegetable oil

1/2 cup maple syrup

1/2 cup packed brown sugar

1/2 tsp vanilla extract

2 eggs

1 cup grated carrots

Whipped ricotta cream

2-5 tbs 35% cream or heavy cream, whipped

1/2 cup ricotta cheese

1 tb sugar

1. Preheat the oven to 350F. Oil the cake pan and line the bottom with parchment paper.

2. In a large bowl, combine the flour, baking soda, salt and cinnamon. Set aside.

3. In a large bowl and using a stand mixer or hand mixer, mix the oil, maple syrup, brown sugar, vanilla extract and eggs.

4. Add the dry ingredients into the wet ingredients, and mix altogether. Pour the batter into the cake pan. Fold the carrots gently into the batter. Bake for about 40-45 minutes, or until a toothpick comes out clean. Let the cake cool completely before adding the cream!

5. For the cream, mix the ingredients. You may spread the cream on top of the cake, or plate it like the image.