How to make
Put the cinnamon, cloves, cardamom in a blender or grinder and grind them into small pieces. Pour the aromatic spices into a small bowl, add the green tea, nutmeg and milk.
Heat over moderate heat for about 10-12 minutes without boiling. Leave it aside for a bit to cool while you prepare the cake batter. Sweeten with honey. If you do not want to pour syrup over the cake, then use only 60 ml of milk and a smaller amount of the spices and honey.
For the cake, beat the soft butter with the sugar, then gradually add the eggs, the flavored milk (60 ml), the juice and finely grated lime peel, the finely grated carrots and the flour with the soda. We don't need to activate it in acid beforehand, but if you want, activate it in the lime juice. Finally, add the walnuts and mix well.
Transfer the mixture into a baking pan or round mold, according to the amount of mixture. Since it is a bit thicker, smooth it out with a spatula.
Bake the carrot cake at 360°F (180°C) in a preheated oven for about 40 minutes.
Allow the baked cake to cool and if desired, pour the flavored milk over it. I like drier cakes, so I didn't soak it with milk.
For the frosting, beat the mascarpone with the cream and sugar. Do not beat too long, so that the cream does not lump up. It just needs to become creamy.
Transfer it into a piping bag and pipe out roses onto the cake. Sprinkle it with golden sugar sprinkles.
Enjoy my Carrot Soda Cake with Mascarpone!
