Carrot Cake With Lime And Mascarpone Topping Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
• In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
• Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

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!