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Elly Pear's "Best Ever Carrot Cake" with Mascarpone Icing

12-June-2016
12-June-2016 14:29
in Vegetarian
by Georgina Ingham

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Best Ever Carrot Cake with Mascarpone Frosting

Georgina Ingham | Culinary Travels Photograph Feast and Fast Days Carrot Cake
 
Unlike sponge cakes this carrot cake keeps extraordinarily well because it is so moist. I have given Elly's cake a Middle Eastern twist swapping the more traditional walnuts for pistachios and spreading a little Iranian carrot jam between the layers. If you wanted to take the theme one step further you could even swap the vanilla extract for rose or orange blossom water.
 
Ingredients
 
300g Self raising flour
225g Plain flour
3 teaspoons Cinnamon (ground)
2 teaspoons Nutmeg (ground)
220g Light Muscovado sugar
220g Golden caster sugar
300g Carrots (grated)
100g Sultanas
100g Pistachios (roughly chopped)
300ml Vegetable oil
5 Eggs (lightly beaten)
350g Greek yogurt
2 teaspoons Vanilla extract
500g Mascarpone
250g Golden icing sugar (sifted)
100g Carrot jam
 
Instructions
 
1. Preheat the oven to 180C or the equivalent.
2. Grease and line a 25cm spring form round cake tin with baking parchment.
3. Sift the flours and spices into a large bowl and stir in the sugars, carrot, sultanas and pistachios.
4. In a separate bowl whisk together the oil, eggs, yogurt and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir gently to just combine. Be careful not to overwork the mixture as it can make the cake heavy and dense.
6. Pour the mixture into the tin and smooth over the top.
7. Bake in the centre of the oven for 2 hours, or until a cake tester inserted into the centre of the cake comes out clean.
8. Remove the cake from the oven and leave to cool in the tin on a wire rack for 15 minutes before turning out and allowing to cool completely.
9. When the cake is cool, make the icing by whisking the mascarpone and icing sugar together until smooth and fully combined.
10. Use a bread knife to carefully split the cake in half.
11. Spread the carrot jam over the bottom half of the cake and then spread a third of the mascarpone frosting over this.
12. Sandwich the cake halves together and ice the top of the cake with the remaining frosting, leaving the sides naked. Drizzle with a little extra carrot jam if wished.
 
Details
 
Prep time: Cook time: Total time:
Yield: 1 25cm cake or 10-12 slices
 
 
 

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