Jamie's Carrot Cake with Orange and Mascarpone Icing
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| Preparation time: |
90
min
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| Cooking time: |
min
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Ingredients
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285g/10oz butter, softened
285g/10oz light brown soft sugar
5 large organic eggs, separated
juice & zest of 1 orange
170g/6oz self raising flour, sifted
1 slightly heaped teaspoon baking powder
115g/4oz ground almonds
1 heaped teaspoon ground cinnamon
285g/10oz young carrots, peeled and coarsely grated
115g/4oz shelled walnuts, chopped
Icing:
115g/4oz mascarpone cheese
225g/8oz cream cheese
85g/3oz icing sugar, sifted
juice and zest of 1 orange
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Preheat oven to 180°C / 350°F / gas 4. Cream together the butter and sugar by hand or in a food processor until pale and fluffy, then beat in the eggs and the orange juice and zest.
Mix in the sifted flour and baking powder, add the ground almonds, walnuts and cinnamon then fold in the carrots. Whisk the egg whites with a pinch of salt until stiff, then fold them into the flour, nut and cinnamon mix. Pour into the mould and cook for about 50-55 minutes until golden and risen and a plastic cocktail stick inserted into the middle of the cake comes out clean.
Allow to cool in the mould for 10 minutes, then turn out onto a wire cooling rack and leave to cool for at least 1 hour.
When your cake is completely cold, make the icing by mixing all the ingredients together then spread over the top of the cake.
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If you’ve never made a carrot cake before, give this recipe a go – you’ll be surprised how easy and delicious it is.
Jamie X |
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