Wednesday, 24 March 2010

The Best Carrot Cake

This is absolutely the best carrot cake that I have ever tasted....by far!!

250g butter, softened
250g brown sugar
5 eggs, separated
zest and juice of 1 orange
170g flour
1 tsp bakin powder
100g almonds, chopped
100g walnuts, chopped
250g carrots, peeled and grated
sea salt

For the Icing
150g mascarpone cheese
200g cream cheese
100g icing sugar, sifted
zest and juice of 1 lime

1. Preheat the oven to 180C. Beat the butter and brown sugar until fluffy. Beat the egg yolks in one by one and then add the orange zest and juice. Stir in the shifted flour and baking powder. Add the chopped almonds and walnuts and mix together.

2. In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then fold them into the cake mix. Scoop the mixture into a buttered cake tin and bake in the oven for 45 minutes until golden and risen.

3. Leave the cake to cool for one hour until you put on the icing.

4. To make the icing, mix all the ingredients together and spread over the top of the cake. Finish off with a sprinkle of chopped walnuts.

5 comments:

Chow and Chatter said...

wow this does look amazing

Anonymous said...

And it is amazing :)
Allra besta gulrótakakan og þótt víða væri leitað!

Rakel

Esme said...

Wow-this looks good-it seems everyone is making carrot cake-I just made carrot cupcakes this week.

Anonymous said...

It's nice,

but where is the carrot?

Anonymous said...

When I visited Iceland, I ate carrot cake twice a day. It was just so good there! Thank you for sharing this recipe. I've just made it. You never mention when to add the carrot, but I assumed it was after the flour.

The cake turned out very well. I only modified it slightly: I toasted the nuts before hand and I replaced one egg with a flax egg to make it more nutritious.

The frosting is excellent!