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Carrot Cake with Mascarpone Icing

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Carrot Cake with Mascarpone Icing

I love using vegetables in cake, you can’t get a moister cake than one with some veges in, in my opinion. carrot and mas cake recipeThe reason this particular recipe goes down so well, is that the sponge isn’t too sweet, and the frosting soured with lime works well to reduce the sweetness of the cake. Also the sourness of the icing means you can pile on loads of the stuff which means each mouthful has a nice amount of sponge and frosting.

Carrot Cake with Sour Mascarpone Icing
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 100g Marscapone cheese
  • 200g soft cheese
  • 60g Icing Sugar
  • 1 large lime
  • lime zest for decoration
  • Sponge
  • 200ml sunflower oil
  • 200g light brown sugar
  • 5 eggs
  • 1 medium orange
  • orange zest
  • 170g wholewheat self raising flour
  • 1 tsp baking powder
  • 100g chopped walnuts
  • 1 tsp cinammon
  • pinch freshy grated nutmeg
  • ½ tsp freshly ground cardomen
  • ½ teaspoon ground ginger
  • 250g carrots
Instructions
  1. Preheat the oven to 180ºC. Line a 22cm square cake tin with greaseproof paper
  2. Peel and grate your carrots (you want small strips of carrot). Use muslin or a clean tea towel to squeeze out any excess juice from the grated carrotts (but don't go too mad, you don't need them bone dry).
  3. Beat together the oil and sugar until fully blended
  4. Separate the egg yolks from the egg whites, keeping the egg whites back for later
  5. Beat in the egg yolks to your sugar and oil mixture
  6. Add the orange juice and zest to the mixture and stir in gently
  7. Stir in the rest of your dry ingredients as well as the grated carrots and mix well
  8. Whisk up your egg whites until they form stiff fluffy peaks, and fold them gentyly into the cake
  9. Add your mix to your prepared cake tin and bake in the oven for around 1 hour on the middle shelf until golden brown.
  10. Whist your cake is baking:
  11. Make the icing by mixing your marscapone and soft cheese together (do not whip else the mixture will become runny)
  12. Sift your icing sugar and stir in gently
  13. Add the juice of 1 lime to the mixture
  14. Set the mixture in the fridge
  15. Once your cake is fully cooled, use a large spoon or a wide spatuala to roughly top the cake.
  16. Sprinkle lime zest on top

 

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