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  • Individual Carrot Cakes With Lemon Mascarpone Icing

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    Individual Carrot Cakes With Lemon Mascarpone Icing
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. vegetable oil
    • 4 x egg
    • 2 tsp vanilla
    • 1 1/2 c. sugar
    • 3 Tbsp. apple butter
    • 2 c. all purpose flour
    • 1/2 tsp baking soda
    • 1 1/2 tsp baking pwdr
    • 1 tsp cinnamon
    • 1 1/2 tsp pumpkin pie spice
    • 1/2 c. minced walnuts
    • 1/2 c. grated unsweetened coconut
    • 1 lb peeled and grated carrot Icing
    • 3/4 c. mascarpone cream cheese finely grated zest of one lemon
    • 2 Tbsp. lemon, juice
    • 1/2 tsp vanilla, extract
    • 3/4 c. 35% cream
    • 1/3 c. icing sugar

    Directions

    1. Preheat oven to 350 D.Butter and flour individual cake pans. (Will make 12 individual bundt cakes or possibly 2x10" cakes)
    2. Combine wet ingredients and sugar in food processor. In a bowl, sift together dry ingredients. Add in dry ingredients to food processor with wet and pulse several times to blend till smooth.
    3. Mix in nuts, coconut and carrots. Pour mix into prepared pans and bake at 350 D. for about 25-35 min or possibly till tester comes out clean. Cold on wire rack. (If making larger cakes, cooking time will be longer)
    4. Icing:In the stand mixer with the paddle attachment, combine all ingredients and beat on medium speed till smooth and well combined.
    5. Spoon dollop in the centre of each cake once cooled.

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