You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake—so clever! I can never turn down an excellent cream cheese frosting either, and this is one of the best.

　　

Ingredients

10 to 12 servings

　　1 pound carrots, peeled and roughly chopped

　　1 cup pecans

　　1 cup brown sugar

　　1/2 cup superfine sugar

　　1 1/2 cups all-purpose flour

　　1 teaspoon baking powder

　　1 teaspoon baking soda

　　2 teaspoons ground cinnamon

　　1/2 cup vegetable oil

　　1/4 cup plain yogurt

　　2 eggs

　　2 teaspoons vanilla extract

　　

Cream cheese frosting:

8 ounces cream cheese, softened

　　1/4 cup fresh ricotta

　　1/3 cup powdered sugar

　　1 tablespoon lemon juice

　　1 teaspoon vanilla bean paste

　　

Step 1

Preheat oven to 325°F. Place the carrots and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, baking soda, cinnamon, oil, yogurt, eggs and vanilla, and pulse in short bursts until combined.

　　

Step 2

Pour the mixture into a 9" round springform pan lined with non-stick parchment paper and bake for 55–60 minutes or until just cooked when tested with a skewer. Cool in the pan.

　　

Step 3

To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon juice and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.

　　Reprinted from The New Easy © 2015 by Donna Hay, with permission from HarperCollins. Buy the full book from Amazon or Bookshop.