Carrot cake with mascarpone and nuts
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Heat the oven to 180 degrees. Sift the flour, add baking powder and sugar to it. Separately mix eggs with butter and cointreau, add grated carrots. Combine the flour mixture with carrot and add crushed walnuts. Put the dough into a mold and bake for 40 minutes.
Step 2:
We take out our pie and start making cream. Beat butter at room temperature with powdered sugar and add cheese. Divide the cooled cake into 2 parts, cover with cream. On top of the cake, too, cover with cream and decorate with nuts (I have pecans).
Step 3:
It would be good to put it in the refrigerator overnight for impregnation. Delicious, tender and easy to prepare Carrot cake is ready!
Calorie content of the products possible in the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Orange liqueur - 213 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Brown sugar - 394 kcal/100g
- Chicken egg - 80 kcal/100g
- Mascarpone cheese - 412 kcal/100g
