Carrot Cake with lime mascarpone icing
For the icing:
- 250g unsalted butter, softened
- 250g (1 cup) brown sugar
- 5 eggs, separated
- Zest and juice of 1 orange
- 170g (1 1/3 cups) MITSIDES Self-raising flour
- 1 teaspoon baking powder
- 100g (3/4 cup) ground almonds
- 100g (3/4 cup) shelled walnuts, chopped
- 1 teaspoon of ground cinnamon
- A pinch of ground cloves
- A pinch of ground nutmeg
- ½ teaspoon ground ginger
- 250g carrots, peeled and grated
- Sea salt
- 100g mascarpone cheese
- 200g full-fat cream cheese
- 85g (2/3 cup) icing sugar (confectioner’s sugar)
- Zest and juice of 2 limes
- Preheat the oven to 180°C/ 350°F. Grease a 22cm cake tin or a round equivalent.
- Beat the butter and sugar together by hand or in a food processor until it becomes pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice.
- Sift the flour and baking powder and stir in the mixture. Add the ground almonds, walnuts, spices and grated carrot and mix well together.
- In a separate bowl whisk the egg whites with a pinch of salt until it becomes stiff and then gently fold them in the cake mix.
- Pour the mixture into the prepared cake tin and cook in the over for about 50 minutes until it rises and becomes golden. To see whether the cake is ready stick a knife in the middle. If it comes out clean it means it is ready. Leave the cake to cool down in the tin for 10 minutes and then turn it into a platter and let it rest for an hour.
- Mix the icing ingredients all together and spread evenly on top of the cake. You can finish off by adding a bit of lemon zest.