Thursday, 19 September 2013

Carrot cake with a creamy mascarpone frosting

Carrot cake with a soft and sweet mascarpone frosting - one of the classics! Not much to add, you just have to taste it! 

For the cake
  • 5 eggs
  • 250 g softened butter
  • 250 g light brown sugar
  • 1 package vanilla sugar (16g)
  • 170 g flour
  • 2 teaspoon baking powder
  • 100 g chopped almonds
  • 100 g chopped walnuts
  • 1 teaspoon cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • instead of adding the spices separately you can use 1 teaspoon of gingerbread  spice mixture
  • 250 g carrots – approximately 2 large carrots, peeled and grated
  • 1 small mature peach, peeled and grated
  • pinch of salt
For the mascarpone frosting:
  • 200 g mascarpone cheese
  • 100 g ricotta cheese
  • 85 g icing sugar
  • 1 package vanilla sugar (16g)
Preheat the oven to 180ÂșC. Prepare 22cm round tin. Beat the egg yolks with the sugar and vanilla sugar together by hand or in a food processor until the sugar is melted. Beat the butter together with the eggs mixture until pale. Add flour and baking powder and mix again. Add almonds, walnuts, spices and grated carrot, peach 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.
Pour the mixture into the prepared cake tin and bake in the preheated oven for about 60 minutes until it gets a golden color.
Leave the cake to completely cool.  

Mix all the icing ingredients together and spread over the top of the cake.

No comments:

Post a Comment