Jamie Oliver makes the best carrot cake with his lime mascarpone icing. He uses free range eggs for his easy carrot cake recipe of course, and has a wonderful no nonsense approach.
Carrot Cake with Lime Mascarpone Icing
For the cake
250 g unsalted butter, softened
250 g light brown soft sugar
5 large free-range eggs
zest and juice of 1 orange
170 g self-raising flour, sifted
1 slightly rounded heaped teaspoon baking powder
100 g ground almonds
100 g shelled walnuts, chopped, plus a handful for serving
1 heaped teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ teaspoon ground ginger
250 g carrots, peeled and coarsely grated
For the lime mascarpone icing
100 g mascarpone cheese
200 g full-fat cream cheese
85 g icing sugar, sifted
zest and juice of 2 limes
This recipe is from: Cook with Jamie
This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing.
It’s delicious, it always works and it’s has to be better than any other carrot cake I’ve tried.
I usually bake this in a square or round cake tin, but this time I used a great old loaf tin and it came out looking gorgeous.
Preheat the oven to 180ºC/350ºF/gas 4.
First grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper.
Then beat the butter and sugar together by hand or in a food processor until pale and fluffy.
Add in and beat the egg yolks one by one, and then add the orange zest and juice.
Mix in the sifted flour and baking powder, add the ground almonds, spices and walnuts, and lastly add the grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, carefully fold them into the cake mix.
Pour the mixture into the lined tin and cook in the preheated oven for about 50 minutes until golden.
Check to see if the cake is cooked by sticking a skewer into it. Remove it after 5 seconds.
If it comes out clean, the cake is cooked.
It will need a bit longer if it comes out sticky, so put it back in the oven for a few minutes.
Leave the carrot cake to cool in the tin for 10 minutes, turn it out on to a rack, and leave to rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake.
Finish the carrot cake off with a sprinkling of chopped walnuts.