Carrot Cake With Ginger Mascarpone Frosting Recipes

CARROT CAKE WITH GINGER MASCARPONE FROSTING

Carrot Cake with Ginger Mascarpone Frosting image

Provided by Ina Garten

Categories dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

CARROT CAKE WITH LIME MASCARPONE ICING

Carrot Cake with Lime Mascarpone Icing image

This delicious recipe is courtesy of Jamie Oliver and can be found in his cookbook, "Cook with Jamie."

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Serves 8 to 10

Number Of Ingredients 18

Ingredients

1 1/4 cups unsalted butter, room temperature, plus more for pan
2 cups light-brown sugar
5 large eggs, separated
Zest and juice of 1 orange
1 slightly heaped teaspoon baking powder
1 heaped teaspoon ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
1/2 teaspoon ground ginger
1 cup ground almonds
4 ounces shelled walnuts, chopped, plus more for garnish
1 1/2 cups self-rising flour, sifted
10 ounces carrots, peeled and coarsely grated
Sea salt
4 ounces mascarpone cheese
8 ounces cream cheese, room temperature
1 scant cup confectioners' sugar, sifted
Zest and juice of two limes

Steps:

Preheat oven to 350 degrees. Butter a 9-by-2-inch square baking pan and line with parchment paper. Set aside.
In the bowl of a food processor, pulse together butter and brown sugar until pale and fluffy. Add egg yolks, one at a time, pulsing after each addition. Add orange zest and juice; pulse to combine. Add baking powder; pulse to combine. Add cinnamon, cloves, nutmeg, and ginger; pulse until mixture is well combined.
In a large bowl whisk egg whites with a pinch of salt until stiff. Gently fold in almonds, walnuts, flour, and carrots; fold cake mixture into egg white mixture. Pour batter into prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan 10 minutes before turning out onto a wire rack to cool completely.
In a medium bowl, mix together mascarpone, cream cheese, confectioners' sugar, and lime zest and juice. Spread mixture over top of cooled cake and sprinkle with chopped walnuts.

BAREFOOT CONTESSA'S GINGER MASCARPONE FROSTING FOR CARROT CAKE

Barefoot Contessa's Ginger Mascarpone Frosting for Carrot Cake image

Make and share this Barefoot Contessa's Ginger Mascarpone Frosting for Carrot Cake recipe from Food.com.

Provided by carrie sheridan

Categories Dessert

Time 10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/3 teaspoon kosher salt

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioner's sugar, cream and vanilla together for about 1 minute, until light and fluffy.
Add the ginger and salt and beat for 30 seconds more.

Nutrition Facts : Calories 238.6, Fat 8.3, SaturatedFat 4.8, Cholesterol 27.7, Sodium 192.6, Carbohydrate 40.9, Sugar 39.8, Protein 1.2

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