Mum’s Carrot Cake With Burnt Butter & Stem Ginger - Cuisine Magazine - From New Zealand to the World

Name: Mum’s Carrot Cake With Burnt Butter & Stem Ginger - Cuisine Magazine - From New Zealand to the World
Ingredients: CARROT CAKE; 230g butter; 200g soft brown sugar; 4 eggs; zest and juice of ¾ orange; 135g self-raising flour; 1 teaspoon baking powder; 80g ground almonds; 120g chopped walnuts; 1 teaspoon grated fresh ginger; 160g grated carrot; 2 teaspoons salt; MASCARPONE; 125g mascarpone; ½ teaspoon vanilla paste; 30-40g stem ginger, finely grated; 1 heaped tablespoon finely chopped rosemary; 20g icing sugar; 75g cream, fridge cold

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