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Рецепт Baking | Carrot Walnut Cake with Mascarpone Frosting … my best one yet & a nice cake for Easter!
by deeba rajpal

“I never worry about diets. The only carrots that interest me are the number you get in a diamond.”

Mae West

Carrot Walnut Cake with Mascarpone Frosting … IMHO, a carrot cake doesn’t get better than this. I’ve made a few in the past. One from Ottolenghi, the Cookbook, and then another a few weeks ago with butter instead of oil. Butter because of a fabulous one that Chef Saby makes at The Olive with butter. The one I made with butter was nice but not outstanding.

Then a few days ago, my almost good for nothing gardener harvested the last bunch of carrots. There were so many pretty ones. I made a chicken, carrot and broccoli stir fried rice for the kids. Some were handed out to labourers working in the area. Then I knew it was time for carrot cake.

My pick this time was the BBC Good Food ‘Yummy Scrummy Carrot Cake’ recipe. It turned out to be the best carrot cake ever … yummy scrummy too as they declare it to be. I am not going to need another recipe for carrot cake again.

I substituted a few things. Skipped the raisins and threw in walnuts, used some whole wheat flour too. Once again made the cardinal error of forgetting that the recipe said self raising flour; used just baking soda! Such a spot of good luck but I got the best cake ever!

Time to frost. I had some leftover whipped mascarpone from the Gluten Free Dark Chocolate Strawberry Mascarpone Gateau. I spiked the frosting with a teeny dash of Grand Marnier, though it isn’t necessary. I also threw in a small helping of homemade bitter kuquat marmalade.

I licked the bowl clean after I was done frosting … it was that good! To tie the flavours and colours together, I added slivers of walnuts {a nut slicer is quite handy here}, and snipped some candied orange over the top. Garnishing is the fun part; is therapeutic too. I love the whimsical slivers of walnuts on the top, and the contrast of the orange against the deep white mascarpone.

Time for the taste test as it was time for the teens to come in from school. Vegetables in a cake is always scary ground. I offered them a square each. It hit the spot with both. They had seconds, the lad thirds. Kept praising it. I think it was the frosting that added to the appeal of the cake. It’s a nice Easter Carrot Cake! Simple too.

As I go, I’d like to share a little feature about Passionate About Baking that The Crest Edition of The Times of India carried yesterday. I was pleasantly surprised to find myself there as I flipped through the pages sipping my morning coffee. Thank you TOI!!

Recipe: Carrot Walnut Cake with Mascarpone Frosting

Summary:

Light, moist, full of flavour, this Carrot Walnut Cake is the best I’ve ever made. Walnuts, orange, cinnamon, freshly grated nutmeg and whole wheat all give this great texture and taste! Adapted from BBC Good Food

Prep Time: 15 minutes

Total Time: 1 hour

Ingredients:

Method:

Carrot Cake

Preheat the oven to 180C. Line the base and sides of an 8″ square baking tin.

Place the sugar, oil and eggs in a large bowl. Whisk with a wooden spoon until mixed.

Add the oranges zest, carrots and walnuts. Whisk to mix.

Add the baking soda, whisk again, and then add both flours. Mix until just blended and pour batter into baking tin

Bake for about 45 minutes until done.

Cool completely.

Frosting

Place all ingredients in large bowl and whip until thick. Taste and adjust for sweetness.

Spread frosting over cake. Garnish with snipped candied orange peel, slivered walnuts etc.

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Also find me on The Rabid Baker, The Times of India