Carrot cake

Hearsay works for recipes too. At least, in my case. If you come to me and mention something that you’ve eaten and liked (and it’s sweet ^^) my brain goes into a kind of hey-I-want-to-try-that state. And it won’t rest until it’s done, preferably in the next few days.

So I heard about this recipe from the husband (!) of the lady I work for during the weekends. Yes, men talk about recipes too. :) And turns out another more famous guy had a recipe for it too, Jamie Oliver that is. So here’s what I mixed:

Carrot cake with cheese and mascarpone cream

  • Difficulty: easy
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  • For the cake: 200 g soft butter, 250 g brown sugar, 5 eggs (incorporate the yolks and egg whites separately), the zest and juice of one orange, 170 g flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 250 g carrots, a bit of salt.
  • For the cream: 100 g mascarpone, 200 g cream cheese, 85 g icing sugar, zest and juice of 2 limes.

You can decorate with nuts on top. I chose hazelnuts the first time and chocolate sprinkles the second time around.

Cook for 50 minutes at 180 Celsius. I left it almost 30 minutes more, cause my oven is jazzy like that. Make sure to leave the cake to cool down for at least one hour before putting the cream on top.

You can add almonds, nuts, ginger and nutmeg too, if you wish. Or more carrots, since I was told the orange was too predominant in mine.

Well… Christmas is fast approaching; might as well enjoy what’s left of autumn and go get some pumpkin or apples or plums and bake, bake, bake! We had our first snow today and it’s only October.

Stay warm and happy cooking!

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