Carrot Cake with Cream Cheese Mascarpone Frosting

By LRay

Better Homes & Gardens, March 2015, Page 101.

Nutrition Facts (Carrot Cake with Cream Cheese Mascarpone Frosting)
Per serving: 682 kcal cal., 42 g fat (25 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 171 mg chol., 292 mg sodium, 72 g carb., 1 g fiber, 55 g sugar, 6 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Ingredients
• 4 large carrots, peeled
• 2 1/2 cups all-purpose flour (313 g)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon freshly grated nutmeg
• 1 cup unsalted butter, at room temperature
• 2 cups sugar (378 g)
• 1 teaspoon vanilla
• 5 eggs, separated, at room temperature
• 3/4 cup buttermilk
• Mascarpone Frosting
• Mascarpone Frosting
• Ingredients
• 1 1/2 cup (3 sticks) unsalted butter, softened
• 1 8 ounce package cream cheese, softened
• 1 8 ounce container mascarpone cheese, softened
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1 teaspoon vanilla
• 1 pound powdered sugar

Preparation

Step 1

Directions

Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans; set aside. Finely shred 3 of the carrots and coarsely shred 1 carrot. In a medium bowl whisk together the flour, cinnamon, baking soda, salt, cardamom, and nutmeg; set aside.

In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until combined, scraping sides of bowl occasionally. Beat in the carrots and vanilla until combined. Beat in egg yolks, one at a time, beating just until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture (batter will be thick).

Thoroughly wash beaters. In a clean large mixing bowl beat egg whites with electric mixer just until stiff peaks form (tips stand straight). Fold into butter mixture. Divide between prepared pans filling with about 3 cups batter (about 1/3 full). Bake for 30 minutes or until cakes pull away from sides of pans and a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Spread with frosting.

Directions for Mascarpone Frosting

In a very large mixing bowl beat butter, cream cheese, and mascarpone cheese until combined. Add the salt, cardamon and vanilla. Gradually add powdered sugar, beating until smooth. Do not overbeat.