Monday, November 09, 2009

A rather pleasing carrot cake with lime mascapone icing


I must admit that it was the first time I had a carrot cake. I have always thought that vegetables and sweet cakes is not a combo for me, but still I wanted to try it one day. Yesterday unexpectedly ( this can happen any time in Turkey - I should get used to that!) I had to host a dinner party at my house and had 4 hours to prepare. As there was no time to think much I gave my hubby a choice - a bannana tart or a carrot cake- and he chose the carrot cake as it sounded unusual. I know that it is not a good idea to try a new recipe at the day of a dinner party, but I also know that baking is like a science - if you follow all the instructions, you will succeed. So I chose a recipe from Jamie Oliver's book Cook with Jamie and just followed all the instructions. I loved the idea of lime mascapone icing and a nice combination of nuts and spices. So actually there was no real carrot flavour and brown sugar added lovely caramel flavour. A really pleasing cake and for a family style dinner it is a good choice.



What we need:
serves 8-10 people

250gr unsalted butter, softened
250gr light brown sugar
5 large eggs, seperated
zest and juice of 1 orange
170 gr of self-rising flour, sifted
1 tbsp of baking powder
100 gr of ground almonds
100 gr of shelled wallnuts
1 teaspoon of cinnamon
a pinch of ground cloves and nutmeg
1/2 teaspoon of ground ginger
250gr of carrots, peeled and coarsley grated
sea salt

for the lime mascapone icing:

100 gr mascapone cheese
200gr full-fat cream cheese
85 gr sifted icing sugar
zest and juice of 2 limese

What we have to do:

1. Pre-heat the oven to 180C. Grease and line a cake tin.
2. Beat the butter and sugar together until pale and fluffy. Beat in the egg yoks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add all th eground almonds, wallnuts and spices, and grated carrot and mix together well.
3. In a seperate bowl, whisk the egg whites with a pinch of sea salt untill stiff, then gently fold them into the cake mix. Transfer the mix into a cake tin and cook in a preheated oven for about 50 min until golden and risen. Leave the cake to cool in the tin for 10 min, then turn it out on to a rack and leave for at least an hour.
4. Mix all the icing ingredients together and spread generously over the top of the cake. Finish off witha sprinkling of chopped nuts. Enjoy!!!

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4 comments:

  1. This looks quite lovely!

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  2. Carrot cake is one of my favorites, and your yummy frosting is perfect. I've enjoyed reading through your posts and will be back again soon. Very nice blog.

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  3. Looks beautiful. Love the big almonds in it. The icing sounds just perfect too. And since it has carrots it's still part of your healthy eating....right?

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  4. Thank you all for comments!!! Well, the cake was a quick choise to please the crowd and knowing that carrots is good for you, makes me feel better! My healthy wagon has lost its directions... :D

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