CARROT CAKE WITH GINGER MASCARPONE FROSTING
Steps:
- Preheat the oven to 400˚. Grease 2 (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˚ 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.
SWISS CARROT CAKE WITH MASCARPONE ICING
Make and share this Swiss Carrot Cake With Mascarpone Icing recipe from Food.com.
Provided by Abby P
Categories Dessert
Time 1h40m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
- Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
- Stir egg yolk mixture into carrot mixture.
- Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
- Grease 20cm (8") cake tin.
- Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
- cool in tin for 10min then turn out on a wire rack to cool completely.
- To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.
CARROT CAKE WITH LIME MASCARPONE ICING
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
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.
SWISS CARROT CAKE
A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.
Provided by Fiona
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
- In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
- Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 44.9 g, Cholesterol 85.4 mg, Fat 12.8 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 1.5 g, Sodium 101 mg, Sugar 33.1 g
SWISS CARROT CAKE
I found this on another site and really enjoyed it. Apparently it's common in Switzerland. It's lighter than the American style carrot cakes, a bit thinner and has a distinct lemon flavour. It also doesn't have any added fats and very little flour, if you're trying to avoid wheat. The original calls for icing the cake but I don't think it's necessary. It's sweet enough on its own.
Provided by Sackville
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
- Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
- Beat egg whites until stiff and fold into the cake mixture with a large spoon.
- Pour the batter into the pan.
- Bake until the cake tests clean and the top has a nice golden colour. In a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.
SWISS ALMOND CARROT CAKE (AARGAUER RUEBLITORTE)
This dairy-free carrot cake is a classic Swiss cake that is traditionally decorated with marzipan carrots, but you can of course omit them.
Provided by Lena
Categories World Cuisine Recipes European Swiss
Time 2h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
- Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
- Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
- Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 56.6 g, Cholesterol 75.5 mg, Fat 21.3 g, Fiber 6 g, Protein 11.4 g, SaturatedFat 2.1 g, Sodium 118.5 mg, Sugar 43.1 g
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