Carrot Cake With Mascarpone Maple Cream

1. 1

   In a mixer, place the shortening and sugar and beat until blended. Add the eggs one at a time while mixing. Put in the lemon juice. Mix the flour, salt and baking powder and add it a little at a time to the mixing bowl, blending it before you add more flour. Once the batter is smooth, fold in the carrots.

2. 2

   In a well-greased bundt pan, spread the walnuts/pecans over the bottom of the pan. Pour in the batter and place the pan in a larger pan of hot water. The water should come up to about the middle of the pan.

3. 3

   Put it in a 350u00b0F oven for 1 hour. Allow the cake to cool before serving. Top with either cream cheese frosting or maple Mascarpone cream.

4. 4

   To make the cream cheese frosting, mix the softened cream cheese with the softened butter and add the vanilla and sugar blending it until it is smooth.

5. 5

   To make the Mascarpone frosting, bring the Mascarpone to room temperature. Pulverize the nuts in a food processor. Mix all the ingredients together until the cream is smooth. You can adjust the recipe to make it stronger. Add other varieties of syrup or chopped dates, chopped fruit etc. to compliment your dessert. Yields 1 1/5 cups.

* Per serving · 4 servings · Values may vary.