Donna Hay'S Food Processor Carrot Cake

• 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

1. Preheat the oven to 325u0b0F. Butter a 10-inch springform pan and line the bottom with parchment paper.
2. In a food processor, process the carrots and nuts until finely chopped.
3. Add the rest of the ingredients and process, scraping down the bowl occasionally, until combined
4. Pour into the prepared pan and bake for 45 to 50 minutes, or until just cooked when tested with a toothpick or wooden skewer.
5. Allow to cool completely in the pan before turning out and frosting.
6. Combine all the ingredients in the food processor and process until smooth.
7. Spread the frosting over the cooled cake.

cake, carrots, pecans, brown sugar, sugar, flour, baking powder, baking soda, ground cinnamon, vegetable oil, yogurt, eggs, vanilla bean, cream cheese, fresh ricotta, sugar, lemon juice, vanilla bean

Taken from food52.com/recipes/40320-donna-hay-s-food-processor-carrot-cake (may not work)