FLOURLESS CARROT CAKE WITH MASCARPONE FROSTING
Flourless, moist, and delicious carrot cake frosted with a delicate and creamy mascarpone frosting.
Provided by Katerina | Diethood
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Grease an 8-inch springform pan with butter and dust with flour; set aside.
- In your mixer's bowl combine egg whites and tartar; beat at high speed until soft peaks form.
- Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside.
- In a separate large mixing bowl, combine 1 cup sugar, egg yolks, orange zest, cinnamon, salt and vanilla; beat at medium-high speed until incorporated and light in color; about 2 to 3 minutes.
- Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined.
- Fold in the remaining egg whites and almond flour; continue to fold until incorporated.
- Pour batter into previously prepared cake pan.
- Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides.
- Transfer to a rack and cool completely.
- In the meantime, prepare the frosting.
- With mixer on medium speed, beat heavy cream until stiff peaks form.
- In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth.
- Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated.
- Spread over cooled cake.
- Serve.
Nutrition Facts : Calories 237 kcal, Carbohydrate 30 g, Protein 4 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 98 mg, Sodium 109 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
FLOURLESS CARROT BUNDT CAKE
Provided by Food Network Kitchen
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
- Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
- Combine the whole eggs and 1 cup granulated sugar in another large bowl. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes. Gently fold in the carrot mixture.
- Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
- Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined. Scrape the batter into the prepared pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
- Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl. Drizzle over the cake and let set slightly before serving.
FLOURLESS CARROT CAKE
This crunchy, spicy carrot cake is much lighter and less cloying than most I've tasted. It's important to grate the carrots on the fine holes of your grater, or else they'll remain too crunchy. For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight.
Provided by Martha Rose Shulman
Categories cakes, dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees with a rack in the middle. Oil a 9-inch springform pan, and line it with parchment. Lightly oil the parchment.
- Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
- Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add the organic sugar, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
- Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 110 milligrams, Sugar 11 grams, TransFat 0 grams
GRANDMA'S APPLE CARROT CAKE
Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
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