Carrot Cake with Almonds and Mascarpone

Name: Carrot Cake with Almonds and Mascarpone
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 11
Ingredients: carrots - 10.5 oz (300 g) finely grated; almond flour - 6.3 oz (180 g); powdered sugar - 6.3 oz (180 g); eggs - 3; flour - 1.8 oz (50 g); baking powder - 0.3 oz (8 g); vanilla extract - 1 tsp.; grated lemon peel - 1 tbsp.; for the cream; mascarpone - 9 oz (250 g); confectionery cream - 3.5 oz (100 g); powdered sugar - 3 tbsp.

22.11.2023 | 21:05

Juliya

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Translated by

Nadia Galinova

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Preparation

15 min.

Cooking

60 min.

Тotal

75 min.

Servings

"The carrot cake with almonds and mascarpone is very tasty. No, it is actually much tastier than tasty"

Ingredients

carrots - 10.5 oz (300 g) finely grated
almond flour - 6.3 oz (180 g)
powdered sugar - 6.3 oz (180 g)
eggs - 3
flour - 1.8 oz (50 g)
baking powder - 0.3 oz (8 g)
vanilla extract - 1 tsp.
grated lemon peel - 1 tbsp.
for the cream
mascarpone - 9 oz (250 g)
confectionery cream - 3.5 oz (100 g)
powdered sugar - 3 tbsp.

measures

Carrot Cake

How to make

In a large bowl, mix the grated carrots, almond flour and powdered sugar.

Add the eggs one at a time, stirring until they are completely absorbed.

Add the vanilla, grated lemon peel and sifted flour with baking powder.

Pour the dough into a 8″ (20 cm) in diameter mold and bake in a preheated oven at 330°F (165°C) for about 30-40 minutes.

For the cream, beat the mascarpone and cream with powdered sugar.

Cut the fully cooled cake layer in two, spread the bottom with the cream (leave 2-3 tablespoons for decoration) and place the top of the carrot cake on top.

Decorate with Mascarpone Cream and refrigerate for 4-6 hours.

The carrot cake with almonds and mascarpone is very tasty.

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