Carrot Cake With Lime Mascarpone Icing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Putting it here for safekeeping. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees. Butter a 9x2 inch square baking pan and line with parchment paper. Set aside.
2. 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.
3. 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.
4. 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.
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