Carrot cake with ricotta lime frosting

185g softened butter
3/4 cup brown sugar
5 ml Vanilla Extract or Paste
2 eggs
2 medium sized purple carrots
1 cup self raising flour
1/2 a teaspoon EACH of cinnamon, mixed spice or ras el hanout
1/2 teaspoon bicarbonate of soda
1 cup of pecans and/or pistachios
1 small tub ricotta or cream cheese
2 tablespoons icing mixture
2 ml vanilla paste
juice and zest of one lime

To serve:
organic rose bud (available from my online store on the vanilla zulu website or at your local Indian spice shop)

Method

Beat together 185g softened butter with 3/4 cup brown sugar in a mixer until light and fluffy, and until the sugar is dissolved.

Add 5 ml Vanilla Extract or Paste and 2 eggs and mix together.

Grate 2 medium sized purple carrots, you can use normal carrots here if you wish, into the mixture.  Sieve in 1 cup self-raising flour and 1/2 a teaspoon EACH of cinnamon, mixed spice or ras el hanout, and also 1/2 teaspoon bicarbonate of soda and 1 cup of pecans and/or pistachios. Mix together until combined and then pour into a greased cake or loaf tin.  Bake in a pre-heated oven of 170c for about 20-25 minutes until the cake is cooked, test with a skewer like they do in the movies lol!

Allow to cool.  While the cake is cooling you can whip up this delicious but ridiculously easy icing!

Take 1 small tub ricotta or cream cheese and into it add 2 tablespoons icing mixture, about 2 ml vanilla paste and the juice and zest of one lime.  Mix well and then dollop this onto the cake!  I cut the cake into portions first and arranged them on a platter before decorating each square with a dollop of the sweetened ricotta and a gorgeous little organic rose bud (available from my online store on the vanilla zulu website or at your local Indian spice shop)

Enjoy and let us know what you think!