Carrot Cake With Lime Mascarpone Icing

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 1/4 cups room temperature unsalted butter
• 2 cups light brown sugar
• 5 large eggs, separated
• 1 orange, juice and zest of
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 pinch clove
• 1 pinch nutmeg
• 1/2 teaspoon ground ginger
• 1 cup ground almonds
• 4 ounces shelled walnuts, chopped
• 1 1/2 cups self rising flour
• 10 ounces grated carrots
• sea salt
• 4 ounces mascarpone cheese
• 8 ounces cream cheese, room temperature
• 1 cup confectioners' sugar
• 2 limes, juice and zest of

Recipe

• 1 preheat oven to 350 degrees. butter a 9x2 inch square baking pan and line with parchment paper. set aside.
• 2 in the bowl of a food processor, pulse together butter and brown sugar until pale and fluffy. add egg yolks, one at a time, pulsing after each addition. add orange zest and juice; pulse to combine. add cinnamon, cloves, nutmeg, and ginger; pulse until mixture is well combined.
• 3 in a large bowl whisk egg whites with a pinch of salt until stiff. gently fold in almonds, walnuts, flour and carrots; fold cake mixture into egg mixture. pour batter into prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 1 hour. let cake cool in the pan 10 minutes before turning out onto a wire rack to cool.
• 4 in a medium bowl, mix together mascarpone, cream cheese, confectioners sugar, and lime zest and juice. spread mixture over top of cooled cake and sprinkle with chopped walnuts.