Lazy Carrot Cake
C’mon – you know there are days when you are just too lazy to bake a cake… This should help you out.

14 ounces (400g) carrots, roughly chopped
1 cup (120g) pecans 
1 cup (175g) brown sugar 
½ cup (110g) sugar 
1½ cups (225g) all-purpose flour 
1 tsp (5 mL) baking powder 
1 tsp (5 mL) baking soda 
2 tsp (10 mL) ground cinnamon 
1/2 tsp (2 mL) nutmeg
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) allspice
½ cup (125 mL) vegetable oil 
¼ cup (70g) plain yogourt 
2 eggs 
2 tsp (10 mL) pure vanilla extract

Optional Icing:
9 ounces (250g) cream cheese, softened 
¼ cup (50g) mascarpone 
⅓ cup (55g) icing sugar 

Preheat oven to 160°C (325°F).
Pulse the carrot in a food processor until finely chopped.
Add everything else.
Process, until combined. 
Scrape down the bowl a couple times.
Pour the mixture into a 9” (22cm) round springform cake pan.
Bake for 45–60 minutes,.
Allow to cool in the pan. 
To make the Icing, whip the cream cheese and ricotta with a hand blender.
Then add lemon  juice, and icing sugar and whip until smooth.
Spread the icing over the cooled cake to serve. 
Serves 10–12.


  1. Love how that first thumbs down came in before the video had fully rendered and could even be watched.  Your dislike fuels us to keep on creating!


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