Tuscan Carrot Cake 🧡

Published in

· 8 months ago

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes plus cooling | Servings: 8-10

Ingredients:

Unsalted butter, for coating the pan
2/3 cup all-purpose flour
2 1/2 teaspoons baking powder
2 cups blanched almond flour
1 1/4 cups granulated sugar
5 large egg yolks
3 cups shredded carrots (from about 4 medium carrots, 11 ounces after shredding)
1 teaspoon vanilla extract
5 large egg whites
1/4 teaspoon salt
1 cup mascarpone cheese
2 tablespoons powdered sugar, plus more for sifting
1 medium orange, for zesting (optional)

Directions:

Preheat oven to 350°F (175°C). Lightly coat a 9-inch springform pan with butter.
In a large bowl, whisk together flour and baking powder. Add almond flour and mix well.
Using an electric mixer, beat sugar and egg yolks on high speed until thick and pale, about 2 minutes. Gradually add the almond flour mixture, then the carrots and vanilla.
In another bowl, whip egg whites with salt to stiff peaks. Fold a quarter into the carrot mixture to lighten it, then gently fold in the rest. Spread evenly in the prepared pan.
Bake until golden-brown and sides shrink slightly, about 1 hour. Cool in pan on a wire rack for 30 minutes, then remove sides and cool completely. Wrap and let stand for 12 hours before serving.
Combine mascarpone with powdered sugar. Let stand at room temperature for 1 hour. Sift powdered sugar over cake, top with mascarpone cream, and add orange zest if desired.