Directions

Preheat the oven to 350°F.

Grease and line a 9-inch springform cake pan with parchment paper and set aside. In a small bowl, whisk together the ¾ cup of Frigo® Whole Milk Ricotta Cheese and buttermilk. Reserve it to the side.

In a medium-sized mixing bowl, whisk together the flour, salt, cinnamon and baking soda, and reserve it to the side.

In a standing mixer fitted with the whisk attachment or with a hand mixer, beat the eggs and oil until light yellow and frothy.

Then, add the sugar and vanilla gradually to the egg/oil mixture as you continue to whisk on high speed for 3–5 minutes or until it becomes thick and fluffy and doubles in volume.

Slowly mix the dry ingredients into the egg mixture and mix until just incorporated.

On low speed, add the Frigo® Whole Milk Ricotta Cheese mixture, carrots, pineapple and nuts and mix until just incorporated. With a rubber spatula, scrape the bowl and stir the mixture to ensure all the carrots have been folded in. Then, scrape the batter into the prepared pan.

Bake for 55–60 minutes or until a toothpick comes out clean.

Allow the pan to cool completely on a wire rack before turning the cake out.

Meanwhile, make the ginger glaze. In a small, heavy-bottomed sauce pot, heat the ginger beer, fresh ginger and sugar on high until boiling. While stirring, allow it to boil for one minute and then turn off the heat and allow it to steep on the stove.

To make the ginger ricotta cream frosting, cream the Frigo® Whole Milk Ricotta Cheese, cream cheese and butter together in a large bowl of a standing mixer fitted with the paddle attachment until it’s light and fluffy. Add the confectioners’ sugar, ground ginger and vanilla extract slowly until they’re well incorporated. Finally, mix it on high for an additional 2 minutes until fluffy.

For assembly, brush the cooled carrot cake with the ginger glaze and spread or pipe the ricotta cream frosting on top.

Note: For cupcakes, line and grease cupcake liners and fill them 3/4 of the way full (¼ cup). Bake for 13–15 minutes or until a toothpick comes out clean.

Rad Tip: Make two! Elevate your cake to new heights by doubling the recipe. Carefully set one cake upside down on a large, flat serving plate. Using a metal cake knife or rubber spatula, evenly spread about 1 cup of the frosting over the top of the cake. Top with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Then, spread the entire cake with the remaining frosting and top it with fresh-cut flowers, shaved coconut, dried carrot or decorations of your choice.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.