Best Carrot Cake With Lime Mascarpone Icing Recipes

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CARROT CAKE WITH LIME AND MASCARPONE TOPPING



Carrot Cake with Lime and Mascarpone Topping image

Provided by Tamasin Day-Lewis

Categories     Cake     Mixer     Cheese     Citrus     Dairy     Fruit     Vegetable     Dessert     Bake     Vegetarian     Kid-Friendly     Lime     Root Vegetable     Carrot     Anniversary     Birthday     Shower     Advance Prep Required     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes an 8" cake

Number Of Ingredients 16

1 1/4 cups all-purpose flour
2 level teaspoons baking powder
1 teaspoon ground cinnamon, preferably freshly ground
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 cup light muscovado or light brown sugar
2/3 cup (scant) sunflower oil
2 organic large eggs
2 1/2 cups coarsely grated organic carrots
3/4 cup shelled walnuts, roughly chopped
For the frosting:
1 lime
1 cup (scant) mascarpone
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup unrefined confectioners' sugar
juice of 1/2 lemon, or to taste

Steps:

  • Preheat the oven to 350 degrees F. Grease and line two 8" cake pans (or one deep pan). Sift the flour and baking powder together into a large bowl and mix in the spices.
  • Using an electric mixer, whisk together the muscovado (or brown) sugar, sunflower oil, and eggs until smooth. With a large metal spoon, fold in the grated carrots and chopped walnuts, then fold in the flour and spices until evenly combined.
  • Spoon the mixture into the prepared cake pan(s), set on a baking tray, and bake until a skewer inserted into the center comes out clean; test after 25 minutes for layer cake; 40 minutes for a deep cake. Leave to cool in the pan(s) on a wire rack.
  • For the frosting, pare a few shreds of lime zest with a zester and set aside; grate the rest of the zest and squeeze the juice from one half. In a bowl, beat the mascarpone with the softened butter, sugar, grated lime zest, and the lime and lemon juices. Taste. I like a good sharp topping, so sometimes add more lime, sometimes more lemon juice.
  • Sandwich the layers together with some of the mascarpone mixture, (or cut a deep cake into two layers). Spread the frosting over the top of the cake and smooth it down the sides to cover completely, then ruffle the surface. Either refrigerate or serve immediately, topped with the reserved zest. I like it a little cold, so that the frosting has set slightly.
  • Add snowdrops in season!

CARROT CAKE WITH LIME MASCARPONE ICING



Carrot Cake With Lime Mascarpone Icing image

Make and share this Carrot Cake With Lime Mascarpone Icing recipe from Food.com.

Provided by BogeysMom

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

1 1/4 cups room temperature unsalted butter
2 cups light brown sugar
5 large eggs, separated
1 orange, juice and zest of
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 pinch clove
1 pinch nutmeg
1/2 teaspoon ground ginger
1 cup ground almonds
4 ounces shelled walnuts, chopped
1 1/2 cups self rising flour
10 ounces grated carrots
sea salt
4 ounces mascarpone cheese
8 ounces cream cheese, room temperature
1 cup confectioners' sugar
2 limes, juice and zest of

Steps:

  • Preheat oven to 350 degrees. Butter a 9x2 inch square baking pan and line with parchment paper. Set aside.
  • In the bowl of a food processor, pulse together butter and brown sugar until pale and fluffy. Add egg yolks, one at a time, pulsing after each addition. Add orange zest and juice; pulse to combine. Add cinnamon, cloves, nutmeg, and ginger; pulse until mixture is well combined.
  • In a large bowl whisk egg whites with a pinch of salt until stiff. Gently fold in almonds, walnuts, flour and carrots; fold cake mixture into egg white mixture. Pour batter into prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan 10 minutes before turning out onto a wire rack to cool.
  • In a medium bowl, mix together mascarpone, cream cheese, confectioners sugar, and lime zest and juice. Spread mixture over top of cooled cake and sprinkle with chopped walnuts.

Nutrition Facts : Calories 752.6, Fat 46, SaturatedFat 21.4, Cholesterol 191.7, Sodium 418.2, Carbohydrate 79.2, Fiber 4.1, Sugar 56.6, Protein 11.2

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