When it's night time in Paris and it's drizzling outside and you have nothing better to do, why not bake a super moist carrot cake and then decorate it with pretty sprinkles?!
It may not be the prettiest of cakes but it sure tastes delicious and with that whipped cream-like mascarpone frosting on top there is nothing that can go wrong...unless of course
you finish it in the blink of an eye and then you are left staring at an empty plate.
Check out my collaboration blog edible-beauty.tumblr.com where I post cooking videos, tips and fun food facts
- - - - - -RECIPE- - - - - -
Ingredients
Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 carrots, grated
1 cup chopped pecans or walnuts, optional
Frosting
2 cups or 500g mascarpone
1/2 confectioner's sugar
1/2 tsp vanilla extract
Ready, set, BAKE!
1. Preheat oven to 350
degrees F (175 degrees C). Grease and flour a 10x12 inch pan.
|
2. In a large bowl,
beat together eggs, oil, white sugar and vanilla. Mix in flour,
baking soda, baking powder, salt and cinnamon. Stir in the grated carrots. Fold in
pecans. Pour into prepared pan.
|
3.Bake in the
preheated oven for 40 to 50 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Let cool in pan for 10 minutes, then turn
out onto a wire rack and cool completely.
|
4. To make frosting: In
a medium bowl with an electric mixer, beat the mascarpone until smooth. Add all the confectioner's sugar and vanilla extract, beat until all is incorporated and smooth. You can add 1/4 cup more of confectioner's sugar if the frosting is not sweet enough for you. Enjoy :)
adapted from Allrecipes |
