Recipe: Carrot Cake

0017A wonderfully moist, flavorful cake with ricotta cheese.

    3/4 cup light brown sugar (packed)
    1 cup sugar (less 2 Tbsp.)
    1 cup canola oil
    1 cup ricotta cheese
    1 tsp. vanilla
    3 large eggs
    2 cups all-purpose flour
    2 tsp. baking powder
    1 tsp. each baking soda and cinnamon
    1/2 tsp. each salt and ground nutmeg
    2 cups carrots (about 1-1/2 lbs.)
    1/2 cup canned, crushed pineapple, drained
    1/2 cup each chopped walnuts and golden raisins

    2 Tbsp. butter, softened
    4 oz. cream cheese, softened
    1/2 cup ricotta cheese
    1 tsp. vanilla
    2 cups powdered sugar

Preheat oven to 350° F. Grease and flour a 10-inch tube pan or 9×13-inch pan. In a large bowl beat sugars, oil, ricotta cheese and vanilla. Beat in eggs, one at a time. Sift together dry ingredients; fold into creamed mixture. Fold in remaining cake ingredients. Bake at 350° F for 1 hour or until center is done. Cool then frost.

    For frosting, beat together butter, cheeses and vanilla until well blended then beat in powdered sugar until smooth. Refrigerate after frosting. Suggested wine pairing: Whitewater Wines CA Riesling or Fischer Hill White.