Carrot cake with mascarpone
- For the cakes:
- 250g carrots
- 175g hazelnut powder
- 4 eggs
- 150g brown sugar
- 110g flour
- 1 lemon
- 1 packet of baking powder
- 1 C. teaspoon ground cinnamon or 4 spices
- ½ tsp. salt
- For the frosting:
- 250g mascarpone
- 120g icing sugar
- A few crushed pistachios
Preparation 20 mins
Preheat the oven th.6 (180°C).
Prepare the cakes:
Grate the carrots.
Take the zest from the lemon and squeeze the juice.
Separate the egg whites from the yolks.
In a bowl, beat the egg yolks and sugar with a whisk.
Add the hazelnut powder, flour, salt, baking powder, spices, lemon juice and zest and the carrots. Mix.
Beat the egg whites until stiff, then gently fold them into the mixture.
How to incorporate one preparation into another?
Pour the mixture into tart molds.
Bake for 20 mins.
Prepare the icing:
In a bowl, beat the mascarpone and icing sugar with an electric mixer for 3 to 4 minutes. Store in the fridge.
Cover the cakes with this frosting when they are cooled.
Decorate with crushed pistachios.
For this mascarpone carrot cake recipe, you can count on 20 minutes of preparation. To learn more about the foods in this fruitcake recipe, head over to our food guide here.