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Tuscan Carrot Cake π§‘
Tuscan Carrot Cake π§‘
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes plus cooling | Servings: 8-10
Ingredients:
- Unsalted butter, for coating the pan
- 2/3 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 cups blanched almond flour
- 1 1/4 cups granulated sugar
- 5 large egg yolks
- 3 cups shredded carrots (from about 4 medium carrots, 11 ounces after shredding)
- 1 teaspoon vanilla extract
- 5 large egg whites
- 1/4 teaspoon salt
- 1 cup mascarpone cheese
- 2 tablespoons powdered sugar, plus more for sifting
- 1 medium orange, for zesting (optional)
Directions:
- Preheat oven to 350Β°F (175Β°C). Lightly coat a 9-inch springform pan with butter.
- In a large bowl, whisk together flour and baking powder. Add almond flour and mix well.
- Using an electric mixer, beat sugar and egg yolks on high speed until thick and pale, about 2 minutes. Gradually add the almond flour mixture, then the carrots and vanilla.
- In another bowl, whip egg whites with salt to stiff peaks. Fold a quarter into the carrot mixture to lighten it, then gently fold in the rest. Spread evenly in the prepared pan.
- Bake until golden-brown and sides shrink slightly, about 1 hour. Cool in pan on a wire rack for 30 minutes, then remove sides and cool completely. Wrap and let stand for 12 hours before serving.
- Combine mascarpone with powdered sugar. Let stand at room temperature for 1 hour. Sift powdered sugar over cake, top with mascarpone cream, and add orange zest if desired.
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