A rather pleasing carrot cake with lime...
This wonderfully moist carrot cake is made all the more pleasing by the delightful lime mascarpone icing.
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Cooking tools:
- Hand mixer
- Microplane
- Citrus press
- Fine-mesh sieve
- Kitchen scale
- Cake pan
- Cooling rack
- Grater
- Oven
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Parchment paper
- Spoon
Ingredients
- 250g unsalted butter, softened
- 250g light brown soft sugar
- 5 large eggs, preferably free-range or organic, separated
- zest and juice of 1 orange
- 170g self-raising flour, sifted
- 1 slightly heaped teaspoon baking powder
- 100g ground almonds
- 100g shelled walnuts, chopped, plus a handful for serving
- 1 heaped teaspoon ground cinnamon
- a pinch of ground cloves
- a pinch of ground nutmeg
- ½ teaspoon ground ginger
- 250g carrots, peeled and coarsely grated
- sea salt
- 100g mascarpone cheese
- 200g full-fat cream cheese
- 85g icing sugar, sifted
- zest and juice of 2 limes
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