Ingredients for Swiss Carrot Cake With Mascarpone Icing
- 1/2 cup chopped almonds
- Carrot
- Dry Breadcrumbs
- Ginger
- Cinnamon
- Mace
- 1 tsp baking powder
- Eggs
- 1 1/2 cups granulated sugar
- Lemon Rind
- Lemon Juice
- 1/2 cup (1 stick) softened unsalted butter
- Mascarpone Cheese
- 2 cups powdered sugar
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How to Make Swiss Carrot Cake With Mascarpone Icing
- Preheat oven to 350°F (175°C). Grease and flour a 20cm (8-inch) springform cake pan.
- Combine 2 cups grated carrots, 1/2 cup chopped almonds, 1/2 cup breadcrumbs, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1 tsp baking powder in a large bowl.
- In a separate bowl, whisk together 4 large egg yolks until pale and thick. Gradually add 1 1/2 cups granulated sugar, the zest and juice of 1 lemon, whisking until light and fluffy.
- Gently fold the egg yolk mixture into the carrot mixture until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Carefully fold the egg whites into the batter in three additions.
- Pour batter into the prepared cake pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the icing: In a food processor, combine 1/2 cup (1 stick) softened unsalted butter, 8 ounces mascarpone cheese, and 2 cups powdered sugar. Process until smooth and creamy. Add a splash of milk or lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, frost generously with the mascarpone icing.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
131g
Fat
21g
Carbs
13g
