I'm a very traditional type of girl when it comes to food. I don't like complicated and modern dishes. Knowing exactly what to expect from a recipe, gives me comfort.
The other day I was researching Carrot Cake recipes online because my Mom asked to make one. She loves the moist texture of the cake combined with the crunch of the nuts.
A few years ago we had the best Carrot Cake ever in a Chicago restaurant. We were there for my brother's graduation from the NAVY. Ever since that time, we have not tasted a better cake than that one. But this one comes pretty close.
The cake itself is everything a traditional Carrot Cake should be. The twist comes in the frosting. Instead of Cream Cheese frosting, I used Mascarpone and added a bit of lime.
The result is one of the best cakes I've ever tasted. The combination of flavors and textures compliment each other very well. It's new, without leaving the traditional tastes behind.
recipe adapted from here
- 1 1/4 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Cloves (optional)
- 1 teaspoon ground Nutmeg
- 1 cup Brown Sugar
- 2/3 cup Canola oil
- 3 eggs
- 2 1/2 cups Carrot shreds
- 3/4 cup chopped Almonds
- 1 Lime
- 1 cup Mascarpone
- 6 tablespoons Butter
- 3/4 cup Powdered Sugar
- juice of 1/2 Lemon
Preheat the oven to 350°F (180°C). Butter two cake pans. Blend the flour and baking powder together into a large bowl, then mix in the spices.
Using an electric mixer, mix the brown sugar, oil, and eggs until smooth. Fold in the grated carrots and chopped almonds, then add the dry ingredients until evenly combined.
Spoon the mixture into buttered pans and bake until a skewer inserted into the center comes out clean, about 25 minutes.
Juice the lime and lemon, then mix the mascarpone, butter, sugar, and the juices. Sandwich the cake layers together with 1/3 of the frosting. Spread left over frosting over the top of the cake and smooth it down the sides to cover completely.