The Christmas baking doesn’t seem to stop for me. The magic has got me in totally! And I baked this wonderful gorgeous and delicious Carrot cake with white chocolate mascarpone frosting. All so yum! This is the kind of treat I would love to dig in all day. The carrot cake is amazingly moist and the festive white chocolate mascarpone frosting makes it all the more decadent. It didn’t stop it just there. I topped it with a generous helping of frosting and then a cute little gingerbread house and some rosemary trees. Even a tiny little gingerbread man sneaked in too, to wish us all good luck and a prosperous year ahead. This is going to be my last blog post of the year, as I am going on a week long bike riding vacation this weekend with my friends. I am looking forward to all the fun and adventure I am going to experience during this journey. I’d be writing account of my journey on Instagram, if you wish to follow. I wish you all a Merry Christmas and Happy New Year. I’ll now see you all in the next year with all the more energy and some delicious recipes and photographs. See you until then!
- 450 gm carrots, peeled and roughly chopped
- 1 cup walnuts
- 1 cup light brown sugar
- 1/2 cup caster sugar
- 1 cups plain flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup butter, melted
- 1/4 cup yogurt
- 2 eggs
- 2 tsp vanilla extract
- 150 gm mascarpone cheese
- 75 ml low fat cream
- 150 gm white chocolate, roughly chopped
- rosemary sprigs
- mini gingerbread house (I followed recipe at Sainsburys, see notes for link)
- icing sugar to dust
- Preheat oven to 160° C. Grease two 7 inch round cake pans with removable bottom.
- Grate the carrots and roughly chop walnuts. Whisk together both the flours, baking soda, baking powder and cinnamon powder in a bowl and keep aside.
- In a bowl, beat together eggs, both the sugar, melted butter, yogurt and vanilla extract. Mix in grated carrots and chopped walnuts. Fold in the flour with a spatula, until just combined.
- Pour the mixture into prepared cake pans and bake for 35-40 minutes or until just cooked when tested with a skewer. Cool in the pan for 10 minutes and then on a wire rack.
- To make the frosting, Melt the white chocolate on a double boiler. Let it cool slightly. Meanwhile, beat together mascarpone, cream until fluffy and smooth. Fold in melted white chocolate.
- Place one of the cake on the serving platter, scatter 1/3 of the frosting on top of it and sandwich it with other cake layer. Spread 1/3 of the frosting on the sides and remaining on top, to make the swirls on top.
- Place the gingerbread house and insert the inverted rosemary sprigs on top of the cake. Dust lightly with icing sugar to give snow effect on rosemary trees.
- http://www.sainsburysmagazine.co.uk/recipes/baking/classics/item/mini-gingerbread-houses