CARROT CAKE that EVERYONE will LOVE with Cream CHEESE Frosting |Christine Cushing

Everyone needs a great Carrot Cake recipe and I wanted to share mine. The twist is my secret ingredient : extra virgin olive oil. This tender, irresistible carrot cake is perfect for Mother's day or any time you want the ideal cake. The mascarpone icing is delicate , creamy and not too sweet. Full recipe
BELOW:

Carrot Cake with Extra Virgin Olive oil and Mascarpone Icing :

4 eggs
2 tsp. vanilla (10 ml)
1 1/2 cups sugar (375 ml)
1 cup extra virgin olive oil (250 ml)
Grated zest of 1 orange
3 Tbsp. apple butter (45 ml)
2 cups all purpose flour (500 ml)
1/2 tsp. baking soda (2.5 ml)
1 1/2 tsp. baking powder (7.5 ml)
½ tsp. salt (2.5 ml)
2 tsp. cinnamon (10 ml)
1 tsp. allspice (5 ml)
¼ tsp. clove (2.5 ml)
1/2 cup grated unsweetened coconut (125 ml)
14 oz. finely grated carrots (400 gm) – about 4-5 medium carrots

Preheat oven to 350 D.

Line 2 x 10 “ cake pans with parchment paper

With a whisk attachment whip eggs, sugar and vanilla on medium high setting until ribbons appear – about 5-6 minutes. Add the zest and pour the oil in a stream with machine running.

Add the apple butter and the dry ingredients and switch to paddle attachment. Blend on low speed for 30 seconds just to develop a bit of structure and fully mix the flour.

Fold in coconut and carrots. Pour mixture into prepared pans and bake at 350 D. for about 35-40 minutes or until springy and tester comes out clean. Cool on wire rack in pan for 30 minutes. Run a knife around the sides of pan and flip onto wire rack. Peel off the paper. Cool completely .

Mascarpone Frosting :
3/4 cup mascarpone cream cheese (175 ml)or regular cream cheese – softened.
finely grated zest of 1 lemon
1 Tbsp. lemon juice (15 ml)
1/2 tsp. vanilla extract (2.5 ml)
1 cup 35 % cream (250 ml)
1/3 cup icing sugar (80 ml)

In the stand mixer with the whisk attachment whip cream until peaks begin to form. Add the mascarpone and beat until just smooth. Add icing sugar and vanilla and whip until firm enough to spread. Store in fridge until ready to use. NOTE : if using cream cheese, blend the cheese first to soften before adding to cream. If you want the cake fully covered or if you like more icing, just double the icing recipe.

Spread half of the cream cheese icing in the middle of cooled cake and top with second layer. Repeat the top of the cake , creating a spiral effect.
Decorate with walnuts , if desired.

Chill until ready to serve. Remove from fridge 30 minutes before serving to soften texture.
Serves 10-12
#carrotcake #bakingwitholiveoil