March.24.01 CARROT CAKE WITH LEMON MASCARPONE FROSTING makes one 9-inch layer cake (Music to accompany cake-making: MELLOW - "Another Mellow Spring") cake: 3 cups flour 1 Tablespoon baking powder2 teaspoons unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1 1/2 pounds grated carrots, peeled & cut into 1-inch chunks 2 1/4 cups sugar 1 1/2 teaspoons kosher salt 6 large eggs 1 1/2 cups vegetable oil frosting: 1/3 cup sugar 2 Tablespoons fresh lemon juice Finely grated zest of 2 lemons, plus more for garnish Pinch of salt 1 pound of mascarpone cheese at room temperature 1/2 cup slivered almonds, lightly toasted and coarsely chopped 1. make the cake: Preheat oven to 350. Grease and flour two 9-by-2-inch round cake pans. In a medium bowl, sift together flour, baking powder, cocoa, baking soda, cinnamon, and nutmeg. 2. In a food processor, finely chop the carrots; scrape the carrots into a large bowl. Using an electric mixer, beat in sugar and salt. Add eggs, one at a time, and beat at low speed until blended. Gradually beat in the oil. Beat in the dry ingredients just until the batter is blended, scraping the sides and bottom of the bowl while mixing. 3. Pour the batter into the prepared cake pans and bake for 40-45 minutes, or until a tester inserted in the center of the cake comes out clean. Transfer the pans to a rack and let the layers cool completely. 4. make the frosting: In a medium bowl, combine the sugar, lemon juice, lemon zest, and salt and mix at low speed until the sugar is dissolved. Add the mascarpone and beat at low speed until creamy (It is extremely important not to over-beat the mascarpone because it will become grainy; you don't want that!). 5. Unmold the layer cakes and center one of the layers on a platter. Spread half of the mascarpone frosting on top, leaving a 1/2 inch border around the edge. Top with the remaining cake layer and spread the remaining mascarpone frosting on the top. Garnish with the toasted almonds and lemon zest and serve at room temperature. Voila!
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