Best 4 Carrot Cake With Lime Mascarpone Icing Recipes

Indulge in the tantalizing Carrot Cake with Lime Mascarpone Icing, a symphony of flavors that will elevate your taste buds. This delectable cake is a harmonious blend of moist carrot cake and tangy lime mascarpone icing.

The carrot cake is a classic, featuring a moist and tender crumb infused with the natural sweetness of carrots, warm spices like cinnamon and nutmeg, and a hint of orange zest. It's a perfect balance of flavors that will satisfy your sweet tooth without being overly cloying.

The crowning glory of this cake is the luscious lime mascarpone icing. Made with a combination of tangy lime zest, creamy mascarpone cheese, and a touch of powdered sugar, this icing adds a delightful citrusy zing to the cake. It's smooth, velvety, and perfectly complements the richness of the carrot cake.

This recipe also includes a bonus recipe for a delectable Carrot Cake Cheesecake and a refreshing Lime Curd. The Carrot Cake Cheesecake combines the flavors of the carrot cake with a creamy cheesecake filling, resulting in a decadent and luscious dessert. The Lime Curd is a tangy and aromatic condiment that can be used as a topping for the carrot cake or as a spread for toast or crackers.

Whether you're a seasoned baker or a novice in the kitchen, this recipe provides clear and concise instructions to guide you through the baking process. With a little patience and attention to detail, you can create a stunning and delicious Carrot Cake with Lime Mascarpone Icing that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT CAKE WITH GINGER MASCARPONE FROSTING

Carrot Cake with Ginger Mascarpone Frosting image

Provided by Ina Garten

Categories dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F. Grease two 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 degrees F, 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 GINGER MASCARPONE FROSTING

Carrot Cake with Ginger Mascarpone Frosting image

Provided by Ina Garten

Categories dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated by hand on a box grater
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting (recipe follows)
Crystallized ginger (not in syrup), chopped, for garnish
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt

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

Carrot Cake With Lime Mascarpone Icing image

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

Ingredients

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

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

CARROT CAKE WITH LIME AND MASCARPONE TOPPING

Carrot Cake with Lime and Mascarpone Topping image

Provided by Tamasin Day-Lewis

Categories Cake Mixer Cheese Citrus Dairy Fruit Vegetable Dessert Bake Vegetarian Kid-Friendly Lime Root Vegetable Carrot Anniversary Birthday Shower Advance Prep Required Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes an 8" cake

Number Of Ingredients 16

Ingredients

1 1/4 cups all-purpose flour
2 level teaspoons baking powder
1 teaspoon ground cinnamon, preferably freshly ground
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 cup light muscovado or light brown sugar
2/3 cup (scant) sunflower oil
2 organic large eggs
2 1/2 cups coarsely grated organic carrots
3/4 cup shelled walnuts, roughly chopped
For the frosting:
1 lime
1 cup (scant) mascarpone
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup unrefined confectioners' sugar
juice of 1/2 lemon, or to taste

Steps:

Preheat the oven to 350 degrees F. Grease and line two 8" cake pans (or one deep pan). Sift the flour and baking powder together into a large bowl and mix in the spices.
Using an electric mixer, whisk together the muscovado (or brown) sugar, sunflower oil, and eggs until smooth. With a large metal spoon, fold in the grated carrots and chopped walnuts, then fold in the flour and spices until evenly combined.
Spoon the mixture into the prepared cake pan(s), set on a baking tray, and bake until a skewer inserted into the center comes out clean; test after 25 minutes for layer cake; 40 minutes for a deep cake. Leave to cool in the pan(s) on a wire rack.
For the frosting, pare a few shreds of lime zest with a zester and set aside; grate the rest of the zest and squeeze the juice from one half. In a bowl, beat the mascarpone with the softened butter, sugar, grated lime zest, and the lime and lemon juices. Taste. I like a good sharp topping, so sometimes add more lime, sometimes more lemon juice.
Sandwich the layers together with some of the mascarpone mixture, (or cut a deep cake into two layers). Spread the frosting over the top of the cake and smooth it down the sides to cover completely, then ruffle the surface. Either refrigerate or serve immediately, topped with the reserved zest. I like it a little cold, so that the frosting has set slightly.
Add snowdrops in season!

Tips:

Mise en Place: Before starting, gather all the ingredients and equipment needed. This will help ensure a smooth and efficient baking process.

Fresh Carrots: Use fresh, high-quality carrots for the best flavor and texture. If possible, opt for organic carrots for a healthier choice.

Cream Cheese Filling: To achieve a smooth and creamy filling, make sure the cream cheese is softened to room temperature before mixing. This will also make it easier to blend with the other ingredients.

Lime Icing: For a zesty and tangy icing, use freshly squeezed lime juice. This will give the icing a bright and vibrant flavor.

Baking Time: Keep a close eye on the carrot cake while baking. The toothpick test is a reliable way to check for doneness. Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.

Cooling and Frosting: Allow the carrot cake to cool completely before frosting it. This will prevent the icing from melting and sliding off the cake.

Conclusion:

This carrot cake with lime mascarpone icing is a delightful and refreshing treat that combines classic flavors with a modern twist. The moist and flavorful carrot cake is perfectly complemented by the tangy and creamy lime mascarpone icing. Whether you're a seasoned baker or just starting out, this recipe is sure to impress your friends and family. So gather your ingredients, preheat your oven, and get ready to indulge in this delicious carrot cake creation!