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| Carrot Ricotta Cake
Crust:
1/2 stick of butter or margarine (2 oz.)
2 tablespoons of honey
1 1/2 cup of graham crackers or oatmeal cookie crumbs
Filling:
2 cups of low-fat Ricotta
3 egg whites
2 eggs
1 cup of buttermilk
1/2 cup of sugar
2 tablespoons of vanilla
1 tablespoon of cinnamon
1/2 cup of grated carrot |
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Melt butter or margarine and honey together in a small saucepan over low heat. Stir honey batter into cookie crumbs in a small bowl. Mix well. Firmly press the mixture into the bottom of a 9 inch spring-form pan. Preheat oven to 375ºF. Place a shallow pan of water on the bottom shelf or floor of oven. Place all of filling ingredients (except the carrots) in the blender. Puree until smooth. Mixture will be very thin. Stir in the carrots. Gently, pour over the crumb crust. Bake for 30-40 minutes or until cake is solidified. Cool at room temperature in the pan on a wire rack. Serve at room temperature or when chilled. Garnish with raspberries if desired. Cookbooks Back to Carrot
Cake Recipes |
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