Carrot Cake With Lime Mascarpone Icing Recipe

Name: Carrot Cake With Lime Mascarpone Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups room temperature unsalted butter; 2 cups light brown sugar; 5 large eggs, separated; 1 orange, juice and zest of; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 pinch clove; 1 pinch nutmeg; 1/2 teaspoon ground ginger; 1 cup ground almonds; 4 ounces shelled walnuts, chopped; 1 1/2 cups self rising flour; 10 ounces grated carrots; sea salt; 4 ounces mascarpone cheese; 8 ounces cream cheese, room temperature; 1 cup confectioners' sugar; 2 limes, juice and zest of

Servings: persons

1 1/4 cups room temperature unsalted butter
2 cups light brown sugar
5 large eggs, separated
1 orange, juice and zest of
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 pinch clove
1 pinch nutmeg
1/2 teaspoon ground ginger
1 cup ground almonds
4 ounces shelled walnuts, chopped
1 1/2 cups self rising flour
10 ounces grated carrots
sea salt
4 ounces mascarpone cheese
8 ounces cream cheese, room temperature
1 cup confectioners' sugar
2 limes, juice and zest of

1
Preheat oven to 350 degrees. Butter a 9x2 inch square baking pan and line with parchment paper. Set aside.
2
In the bowl of a food processor, pulse together butter and brown sugar until pale and fluffy. Add egg yolks, one at a time, pulsing after each addition. Add orange zest and juice; pulse to combine. Add cinnamon, cloves, nutmeg, and ginger; pulse until mixture is well combined.
3
In a large bowl whisk egg whites with a pinch of salt until stiff. Gently fold in almonds, walnuts, flour and carrots; fold cake mixture into egg white mixture. Pour batter into prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan 10 minutes before turning out onto a wire rack to cool.
4
In a medium bowl, mix together mascarpone, cream cheese, confectioners sugar, and lime zest and juice. Spread mixture over top of cooled cake and sprinkle with chopped walnuts.

2224

kcal

Calories

135

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/4 cups room temperature unsalted butter, 2 cups light brown sugar, 5 large eggs, separated, 1 orange, juice and zest of, and more.

Yes, Carrot Cake With Lime Mascarpone Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake With Lime Mascarpone Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions