CARROT CAKE WITH LIME MASCARPONE ICING
This delicious recipe is courtesy of Jamie Oliver and can be found in his cookbook, "Cook with Jamie."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-2-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 baking powder; 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 completely.
- 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.
CARROT CAKE WITH LIME MASCARPONE ICING
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
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
CARROT CAKE WITH LIME AND MASCARPONE TOPPING
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
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!
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A RATHER PLEASING CARROT CAKE WITH LIME MASCARPONE ICING
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Servings 8-10Category Cakes & Baking
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
- In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
- Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.
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