Carrot Cake with Lemon Mascarpone Icing…

This is one of my favourite of all the cakes.

Soooooo tasty!!

Soooooo tasty!!

It ranks up there with Simnel cake, which despite my small size, I can easily inhale a whole cake of over a few days….

Nibble, Nibble, Nibble:)

The most evil bit of this cake is the icing….Lemon Mascarpone..

I had brought a lot of ricotta and mascarpone to make Kanafe and then I thought, no, ricotta and Limone torta…

Anyhow, long story short…its now icing!!

Sinfully tasty...

Sinfully tasty…

I know you will be eager, eager, eager to jump in and make this baby!!

So let’s get GREEDY!!

Luckily, I mean sadly, my greedyboys do not like this cake….Oh dear….More for me!!

What will you need???

3 cups of  Cake flour

2 cups of muscovado or a very dark cane sugar

1 cup of Olive Oil

3 eggs

3 cups of grated carrot (you can use parsnip or beetroot just as successfully)

2 tsps of cinnamon

2 tsps of ginger

1 tsp of cloves

1 tsp of nutmeg

Pinch of Salt

 1 cup of chopped walnuts

1 cup of raisins (Figs, very finely chopped are nice in this as well….)

or 1/2 cup raisins & 1/2 cup of sultanas

1 tsp baking powder (or use self-raising flour)

1 tsp baking soda.

get it started!!

get it started!!

Mix it well...

Mix it well…

Add some dry ingredients..

Add some dry ingredients..

Preheat oven to 180 Celsius.

Grease and line a baking tin. I like to use a square for this one:)

Beat eggs in a small bowl and set aside.

Place all dry ingredients together (flour, salt, baking soda/powder, spices) and mix through.

Place oil, carrot and sugar together in a bowl and combine, add in eggs.

Add in all dry, I usually do this in 2 lots.

Mix well but don’t go overboard.

Add in raisins and walnuts.

Pour into the greased tin and pop in the oven for 45 minutes or until cake springs back under light touch.

Remove from oven and allow to cool in the tin for 60 mins , then remove to finally cool on the rack.

It is a very moist cake but firm.

This is also a large cake!!!

Ready to bake...

Ready to bake…

ready...cooling...

ready…cooling…

on the rack...

on the rack…

Having a sample pre icing... very greedy!!

Having a sample pre icing… very greedy!!

Sans icing:)

Sans icing:)

I could easily eat the uncooked mixture too ….

You can make your traditional cream cheese icing but I made Lemon Mascarpone icing this time.

250g Mascarpone

zest of 1 lemon

2-3 tsp lemon juice

2 cups of icing sugar

Mix well until smooth BUT firm.

Place on top of cooled cake …..IT MUST BE COLD!!!

heavenly...

heavenly…

Very Dangerous...

Very Dangerous…

Perfect with my tar black coffee

Perfect with my tar black coffee

Dig in ....don't be shy....

Dig in ….don’t be shy….

Maybe a little more???

Maybe a little more???

Give the icing time to set.

Slice a wedge, make a coffee and ENJOY, ENJOY, ENJOY!!!

A piece or three….

Errr …….Time for a BIG run!!

download (74)

 

 

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2 thoughts on “Carrot Cake with Lemon Mascarpone Icing…

  1. Pingback: A wee bit of a fib…. | Run Tonto Run......

  2. Pingback: Luscious Lovely Lemon Cake… | Greedybread

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