Carrot Cake With Lime Mascarpone Icing

Bogey'sMom's Note:

Got this from the Martha Stewart website. Putting it here for safekeeping.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 1 ¼ 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
• ½ teaspoon ground ginger
• 1 cup ground almonds
• 4 ounces shelled walnuts , chopped
• 1 ½ 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

Directions:

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.