Best 3 Carrot Cake With Lime And Mascarpone Topping Recipes
Indulge in a delightful culinary journey with our exquisite carrot cake, where flavors dance harmoniously to create a symphony of taste. This moist and tender cake is studded with grated carrots, adding a vibrant hue and a touch of natural sweetness. The tangy lime glaze seeps into every nook and cranny, balancing the sweetness with a burst of citrusy freshness. To crown this masterpiece, a dollop of luscious mascarpone topping adds a creamy and velvety dimension, making each bite an unforgettable experience.
**Carrot Cake Recipe:**
1. **Preparation:** Preheat your oven and grease a 9-inch springform pan. Gather your ingredients, ensuring you have all the necessary measurements.
2. **Dry Ingredients:** In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. **Wet Ingredients:** In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually incorporate the dry ingredients into the wet ingredients, alternating with milk until a smooth batter forms. Fold in the grated carrots.
4. **Baking:** Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before assembling.
**Lime Glaze Recipe:**
1. **Ingredients:** Combine powdered sugar, lime juice, and a touch of water in a small bowl. Whisk until smooth and slightly thick.
2. **Application:** Once the cake has cooled, drizzle the lime glaze over the top, allowing it to drip down the sides. The glaze will set as it cools, adding a glossy sheen to the cake.
**Mascarpone Topping Recipe:**
1. **Ingredients:** In a chilled bowl, whip together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. **Assembly:** Dollop spoonfuls of the mascarpone topping onto the glazed carrot cake. You can create swirls or peaks, depending on your preference. Refrigerate the cake until ready to serve.
3. **Serving:** Slice the carrot cake into generous portions and serve chilled. Garnish with lime zest or chopped nuts for an extra touch of elegance.
With these detailed recipes, you can create a carrot cake that will tantalize taste buds and leave your loved ones craving for more.
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.
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.
CARROT CAKE WITH LIME MASCARPONE ICING
Make and share this Carrot Cake With Lime Mascarpone Icing recipe from Food.com.
Provided by BogeysMom
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 752.6, Fat 46, SaturatedFat 21.4, Cholesterol 191.7, Sodium 418.2, Carbohydrate 79.2, Fiber 4.1, Sugar 56.6, Protein 11.2
Tips:
- Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't miss anything.
- Use fresh ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic carrots and limes.
- Grate the carrots finely: This will help them distribute evenly throughout the cake and give it a moist texture.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the correct temperature: The cake should be baked at 350 degrees Fahrenheit (175 degrees Celsius). If you bake it at a higher temperature, the outside of the cake will brown too quickly and the inside will be undercooked.
- Let the cake cool completely before frosting it: This will help the frosting set properly and prevent it from sliding off the cake.
Conclusion:
This carrot cake with lime and mascarpone topping is a delicious and refreshing treat that is perfect for any occasion. The cake is moist and flavorful, and the frosting is light and tangy. With its beautiful presentation, this cake is sure to impress your friends and family.
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