Carrot Cake with Mascarpone Frosting (Yields 10 servings)
Ingredients – Cake
4 eggs, separated
1/8 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar, divided
zest of one medium orange
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons pure vanilla extract
4 large carrots, finely grated (about 2 cups grated carrots)
1-3/4 cups almond flour
Ingredients – Mascarpone Frosting
1 cup heavy cream
1 tub (8 ounces) mascarpone cheese, room temperature
1/2 cup powdered sugar
Directions
- Preheat oven to 325
- Grease an 8-inch springform pan with butter and dust with flour; set aside
- In your mixer’s bowl combine egg whites and tartar; beat at high speed until soft peaks form
- Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside
- In a separate large mixing bowl, combine 1 cup sugar, egg yolks, orange zest, cinnamon, salt and vanilla; beat at medium-high speed until incorporated and light in color; about 2 to 3 minutes
- Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined
- Fold in the remaining egg whites and almond flour; continue to fold until incorporated
- Pour batter into previously prepared cake pan
- Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides
- Transfer to a rack and cool completely
- In the meantime, prepare the frosting
- With mixer on medium speed, beat heavy cream until stiff peaks form
- In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth
- Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated
- Spread over cooled cake.
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4 Tasty Flourless Baked Goods was originally published on blackdoctor.org
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