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Carrot Cake with Lime and Mascarpone Topping

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Carrot Cake with Lime and Mascarpone Topping

Carrot Cake with Lime and Mascarpone Topping

amanda

Equipment

  • Stand Mixer or Hand Mixer (for mixing batter) - KitchenAid 5-Quart Artisan Series Stand Mixer

  • Electric Whisk (for whipping mascarpone and cream) - Dacor Pro Series Countertop Stand Mixer

  • Rubber Spatula (for scraping bowls) - BakeAway Silicone Rubber Spatula

  • 9x13-inch Baking Pan (for baking the cake) - Nordic Ware Professional Aluminum Cake and Brownie Pan, 9 Inch x 13 Inch

  • Fine Mesh Strainer (for sifting flour if needed) - Oxo Good Grips Stainless Steel Fine Mesh Sieve

  • Measuring Cups & Spoons Set (essential for accurate measurements) - OXO Good Grips Kitchen Tools, 4-Piece Measuring Cup and Spoon Set

  • Digital Food Scale (for precise ingredient measurement) - YIYU SnapWeight Stainless Steel Digital Cooking Weight Scales

  • Oven Mitts (for safely handling the hot pan) - Chef's Best Double-Sided Oven Mitts

  • Serrated Knife (for leveling cake layers if needed) - Wüsthof Classic 8 Inch Stainless Steel Chefs Knife with Serrated Edge

  • Mixing Bowl Set (assorted sizes for mixing and preparation tasks) - OXO Bakeware, Professional Aluminum Mixing Bowls, 3-Piece Set

Ingredients

  • 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

  • 1 lime

  • 1 cup (scant) mascarpone

  • 6 tablespoons (3/4 stick) unsalted butter, softened

  • sugar",

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

Add snowdrops in season!
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