Well would you look at us! Baking with carrots. Which are vegetables. And vegetables are healthy. That's a fact.
Therefore, this cake is healthy.
Just go with it cookies.
This is the Blue-Eyed Bakers turn at healthy baking. Healthy baking in the form of carrot cake.
Carrots are super for you aren't they? Sure they are. They're full of vitamins. Er and minerals. And they help you see in the dark! Which is helpful if you're ever in a place with no lights, we suppose.
And they're orange, which is rather seasonally appropriate.
Just look at all those lovely veggies.
But all those carrots with their remarkable night vision benefits and vitamins and minerals had to be balanced out somehow. We couldn't let the carrots steal the show. No no, we're fair. It's just our nature.
Soooo we went ahead and slathered on some maple mascarpone icing. Because like those carrots and their festive fall coloring, there's something rather autumnal about maple syrup.
And we're at the fall party now. Come on! Come to the fall party.
We're bringing this healthy cake.
Carrot Cake with Maple Mascarpone Icing
1 1/4 cups unsalted butter, room temperature
2 cups light brown sugar
5 large eggs, separated
1 1/4 teaspoon baking power
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup ground almonds
4 ounces walnuts, chopped, plus more for garnish
1 1/2 cups self-rising flour
10 ounces carrots, peeled and coarsely grated
4 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1 1/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup maple syrup
Preheat oven to 350 degrees. Butter a loaf pan (or a 9 x 2 square baking pan) and line with parchment paper. Set aside.
In the bowl of a food processor, combine butter and brown sugar. Beat in the egg yolks, one at a time, pulsing after each addition. Add flour, baking powder, cinnamon, cloves, nutmeg, and ginger and pulse until combined. Transfer mixture to a large bowl and add the ground almonds, walnuts and grated carrot and mix together.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake batter. Pour the mixture into the pan and bake for about 50 minutes and a toothpick inserted into the center comes out clean. Let the cake to cool in the pan for 10 minutes, then turn it out on to a rack and cool completely.
For the icing, beat the mascarpone and cream cheese together until well combined. Add the cinnamon, vanilla and maple syrup. Spread generously over cooled cake and top with additional chopped walnut if desired.