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Carrot Cake with Lime and Mascarpone Topping
- 1 1/4 cups all-purpose flour
- 2 level teaspoons baking powder
- 1 teaspoon ground cinnamon, preferably freshly ground
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 1 cup light muscovado or light brown sugar
- 2/3 cup (scant) sunflower oil
- 2 organic large eggs
- 2 1/2 cups coarsely grated organic carrots
- 3/4 cup shelled walnuts, roughly chopped
- 1 lime
- 1 cup (scant) mascarpone
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 3/4 cup unrefined confectioners' sugar
- juice of 1/2 lemon, or to taste
Directions:View on Epicurious
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