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Ingredients:
• 135 g shredded carrots (squeezed)
• 200 g brown sugar
• 2 eggs
• 70 g walnut, coarsely chopped
• 10 g baking powder
• 155 g sifted flour
• 80 g apple purée
• Orange (zest)
• 50 g vegetable oil
• 2 g ground cinnamon
• 1 g nutmeg
For the frosting:
• 100 g icing sugar
• 100 g butter, softened
• 250 g mascarpone cream
Method
1. Grate 2 carrots with a fine grater and squeeze out all the juice.
You should have about 135 g carrot.
2. In a separate bowl, combine the eggs, sugar and orange zest.
Whisk well to combine.
3. Mix together the flour, baking powder, cinnamon, nutmeg
and walnuts. Add the oil (odourless type) and apple purée.
4. Mix all the ingredients and stir with a silicone spatula until
you have a smooth batter.
5. Pour the cake batter into the cooking bowl and set the [BAKE]
mode at 160°C for 40 minutes.
6. Remove the cake by turning the bowl upside down and let the
cake cool down.
7. For the frosting: whisk together butter and icing sugar and
incorporate the mascarpone cream while continuing to whisk
until stiff peaks form.
8. Top the cake with the frosting, spreading it smoothly with a
spatula. Top with crushed walnuts.
Carrot cake
* Actual shape may vary from the picture.
Number of
servings: 6
40 minutes
BAKEDifficulty: 2
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