Donna Hays Food Processor Carrot Cake

Ingredients

• For the cake:
• 400 grams carrots, peeled and roughly chopped
• 120 grams pecans or walnuts (1 cup)
• 175 grams brown sugar (1 cup)
• 110 grams granulated sugar (1/2 cup)
• 225 grams all-purpose flour (see headnote)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 100 grams vegetable oil (1/2 cup)
• 70 grams Greek yogurt (1/4 cup)
• 2 eggs
• 1 vanilla bean, seeds of
• For the frosting:
• 250 grams cream cheese, chopped and softened
• 1/4 cup (50 grams) fresh ricotta
• 1/3 cup (55 grams) confectioners' sugar
• 1 tablespoon lemon juice
• 1/2 vanilla bean, seeds of

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