Carrot Cake

Name: Carrot Cake
Ingredients: 3 None eggs; 3/4 cup sugar; 2-3 tbsp lemon juice; 1/2 cup all-purpose flour; 2 level tsp baking powder; 3.5 oz ground almonds; 1.75 oz flaked almonds; 7 oz carrots, peeled and grated; 12 oz mascarpone; 1 tsp vanilla extract; 3/4 cup whipping cream, whipped; 1 oz dark chocolate, grated; 12 None marzipan carrots, to decorate (optional)

13 ingredients

3 steps

Ingredients

3 None eggs
3/4 cup sugar
2-3 tbsp lemon juice
1/2 cup all-purpose flour
2 level tsp baking powder
3.5 oz ground almonds
1.75 oz flaked almonds
7 oz carrots, peeled and grated
12 oz mascarpone
1 tsp vanilla extract
3/4 cup whipping cream, whipped
1 oz dark chocolate, grated
12 None marzipan carrots, to decorate (optional)

Directions

1

Preheat the oven to 325°F. Grease a 10 inch springform pan and sprinkle with flour. Beat the eggs, 1/2 cup sugar, 1 tbsp lemon juice and a pinch of salt until thick and creamy. Mix the flour, baking powder and ground and flaked almonds together and fold into the egg mixture. Fold in the carrots.
2

Spoon into the pan and spread evenly. Bake for 35-45 mins, until a skewer inserted in the center of the cake comes out clean. Run a knife around the edge of the pan and allow to cool.
3

In a bowl, beat the mascarpone, vanilla extract, 1/4 cup sugar and 1-2 tbsp lemon juice. Fold in the whipped cream, then the chocolate. Remove the cake from the pan and place on a cake plate. Spread with the mascarpone mixture and chill for 1 hour. Decorate with marzipan carrots, if desired.