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Swiss Carrot Cake With Mascarpone Icing

Swiss Carrot Cake With Mascarpone Icing created by Fairy Nuff

Lighter more Citrus version of old favorite

Ready In:
1hr 40mins
Serves:
Yields:
Units:

ingredients

directions

  • Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
  • Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
  • Stir egg yolk mixture into carrot mixture.
  • Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
  • Grease 20cm (8") cake tin.
  • Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
  • cool in tin for 10min then turn out on a wire rack to cool completely.
  • To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.
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RECIPE MADE WITH LOVE BY

@Abby P
Contributor
@Abby P
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"Lighter more Citrus version of old favorite"
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  1. Fairy Nuff
    Swiss Carrot Cake With Mascarpone Icing Created by Fairy Nuff
    Reply
  2. Fairy Nuff
    This is a lovely moist cake with loads of flavour. The citrus is a good addition and using almonds and breadcrumbs gave the cake good texture. Loved the mascarpone frosting which I doubled the ingredients for. Thanks Abby P for your recipe!
    Reply
  3. Abby P
    Lighter more Citrus version of old favorite
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