Swiss Carrot Cake With Mascarpone Icing

Recipe by Abby P
READY IN: 1hr 40mins
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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