I have always loved a good, cinnamon-scented carrot cake but somehow found the normal cream cheese frosting too rich and too sweet for the cake. Carrots, after all, are sweet enough in their own right. However, this mascarpone topping—sharp textured with lemon and lime zest—contrasts perfectly with the texture and crunch of the carrots and walnuts. Take the path of least—if not no—resistance.
Recipe information
Yield
Makes an 8" cake
Ingredients
For the frosting:
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Add snowdrops in season!
