Carrot Cake with Lime and Mascarpone Topping

Name: Carrot Cake with Lime and Mascarpone Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 level teaspoons baking powder; 591 milliliters coarsely grated organic carrots; 177 milliliters unrefined confectioners sugar; 2 larges organic large eggs; 296 milliliters all-purpose flour; 1 teaspoon ground cinnamon, preferably freshly ground; 1 teaspoons ground cloves; 1 juice lemon, or to taste; 237 milliliters light muscovado or light brown sugar; 1 lime; 237 milliliters (scant) mascarpone; 1 teaspoons freshly grated nutmeg; 158 milliliters (scant) sunflower oil; 6 Tbsps (3/4 stick) unsalted butter, softened; 177 milliliters shelled walnuts, roughly chopped

For $1.11 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This vegetarian recipe has 690 calories, 8g of protein, and 48g of fat per serving. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up brown sugar, walnuts, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Baking Powder

Spices

All Purpose Flour

Equipment you will use

Bowl

Oven

Frying Pan

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.

Ingredients you will need

Walnut Pieces

Sunflower Oil

Muscovado Sugar

Carrot

Spices

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Whisk

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.

Equipment you will use

Baking Pan

Wire Rack

Oven

Cake Form

Skewers

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.

Ingredients you will need

Lemon Juice

Mascarpone

Lime Zest

Frosting

Butter

Juice

Sugar

Lime

Equipment you will use

Zester

Bowl

Sandwich the layers together with some of the mascarpone mixture, (or cut a deep cake into two layers).

Ingredients you will need

Mascarpone

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.

Ingredients you will need

Frosting

Spread