Torta di Carote e Ricotta

Torta di Carote e Ricotta is a light and moist Italian carrot and ricotta cake that offers a delightful balance of flavors, perfect for a healthy dessert. Packed with protein and natural sweetness, this cake is a guilt-free indulgence that's easy to prepare.

Ingredients

• Carrots - 150 grams, grated
• Ricotta cheese - 200 grams
• Eggs - 2 large
• Honey - 50 grams
• Almond flour - 50 grams
• Baking powder - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F) and grease a small round cake pan.
2. In a large mixing bowl, combine the grated carrots, ricotta cheese, and honey until well mixed.
3. Add the eggs one at a time, mixing thoroughly after each addition.
4. In a separate bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Stir in the vanilla extract until evenly distributed.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Serve warm or at room temperature, optionally dusted with powdered sugar.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 25 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 75 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• High in protein from ricotta, supporting muscle repair and growth.
• Rich in vitamins from carrots, promoting good vision and skin health.

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