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Categories:
butter light brown sugar eggs orange baking powder ground cinnamon clove nutmeg ground ginger ground almonds walnuts flour carrots salt Mascarpone cheese cream cheese sugar
Viewed: 22 - Published at: 6 years agoIngredients
- 1 1/4 cups room temperature unsalted butter
- 2 cups light brown sugar
- 5 large eggs, separated
- 1 orange, juice and zest of
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 pinch clove
- 1 pinch nutmeg
- 1/2 teaspoon ground ginger
- 1 cup ground almonds
- 4 ounces shelled walnuts, chopped
- 1 1/2 cups self rising flour
- 10 ounces grated carrots
- sea salt
- 4 ounces mascarpone cheese
- 8 ounces cream cheese, room temperature
- 1 cup confectioners' sugar
- 2 limes, juice and zest of
Method
- Preheat oven to 350 degrees. Butter a 9x2 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 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.
- 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.
