A rather pleasing carrot cake with lime mascarpone icing

Carrot Cake

Serves 8-10

  • For the cake

  • 250 g unsalted butter, softened

  • 250 g light brown soft sugar

  • 5 large free-range eggs

  • zest and juice of 1 orange

  • 170 g self-raising flour, sifted

  • 1 slightly heaped teaspoon baking powder

  • 100 g ground almonds

  • 100 g shelled walnuts, chopped, plus a handful for serving

  • 1 heaped teaspoon ground cinnamon

  • 1 pinch ground cloves

  • 1 pinch ground nutmeg

  • ½ teaspoon ground ginger

  • 250 g carrots, peeled and coarsely grated

  • sea salt

  • For the lime mascarpone icing

  • 100 g mascarpone cheese

  • 200 g full-fat cream cheese

  • 85 g icing sugar, sifted

  • zest and juice of 2 limes

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot 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. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.



Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.

Nutritional Information

A rather pleasing carrot cake with lime mascarpone icing

With almonds, walnuts and spice

More Vegetables recipes ->
0 foodies cooked this
The gorgeous cream cheese icing for this exceedingly good carrot cake recipe is an absolute treat
Serves 8-10
1h 20m (plus cooling time)
Not too tricky
Method

This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It's delicious, it works and it's better than any other carrot cake I've tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot 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. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.

Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.

Nutritional Information Amount per serving:
  • Calories 658 33%
  • Carbs 49.6g 22%
  • Sugar 37.1g 41%
  • Fat 45.2g 65%
  • Saturates 20.6g 103%
  • Protein 11.5g 26%
Of an adult woman's guideline daily amount

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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