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Ingredients
| almonds (whole): 1 2/3 cups (finely ground) |
| carrots (grated): 2/3 cup (grated) |
| bread crumbs: 3/4 cup |
| ginger (minced): 1 1/4 tsp |
| ground cinnamon: 1 tsp |
| ground mace: 1 tsp |
| baking powder: 1 tsp |
| eggs: 6 (separated) |
| granulated sugar: 1 1/4 cups |
| lemon peel: 2 tsp |
| lemon juice: 3 Tbl |
| salted butter: 60 g (softened) |
| mascarpone cheese: 60 g |
| powdered sugar: 125 g |
Swiss Carrot Cake With Mascarpone Icing
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
- Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
- Stir egg yolk mixture into carrot mixture.
- Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
- Grease 20cm (8") cake tin.
- Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
- cool in tin for 10min then turn out on a wire rack to cool completely.
- To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.