Carrot almond cake with ricotta cream from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes by Deborah Madison

  • almond extract
  • almonds
  • carrots
  • ricotta cheese
  • sour cream
  • cake flour
  • honey
  • lemons
  • eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 10, 2013

    I have been eyeing this recipe since I purchased this book and it does not disappoint. A nice light, and not too sweet, alternative to heavier carrot cakes. I used orange carrots and i think it is just as pretty as her version with yellow carrots. The ricotta cream is particularly nice- mainly smooth with small flecks of ricotta showing up every now and then. Consider halving the ricotta cream and make more if you need it though- I made the full amount and it is just too much. One complaint- this recipe calls for tons of lemon zest but no lemon juice, so plan on another use for it.

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