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Carrot cake and Ginger mascarpone stuffed

I felt like a carrot cake, but American style: one carrot cake high, soft, fragrant spices and a creamy and dense frosting. I found a recipe on Epicurious, I looked fabulous, except that the quantities were in cup, teaspoon e tablespoon. I then translated amounts in grams, adding ginger to a spicy touch, as the recipe for carrot cake I liked, but that's no frosting, I decided to make a frosting over Italian, made with mascarpone and cream cheese, flavored with Marsala, which in my opinion with the scents of spices go to a wedding. I am proud of the result: the carrot and ginger cake, stuffed with mascarpone, high coming and soft, so as not to have needed a wet, fragrant and aromatic, and not too sweet frosting full well.

CARROT CAKE AND GINGER, STUFFED MASCARPONE (carrot cake)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR THE CAKE (doses for a cake from 24-26 centimeters):
  • 500 grams of flour 00
  • two teaspoons of baking powder for cakes razed
  • a pinch of salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 3 nails pounded cloves
  • 400g soft brown sugar
  • 4 large eggs
  • 250 milliliters of sunflower oil or light olive
  • 450 grams of carrots
  • a piece of about 3 cm of fresh ginger
  • 80 grams of coarsely chopped walnuts
  • just enough butter to grease the pan
  • breadcrumbs enough to the pan
  • FOR THE FILLING AND COVER:
  • 500 grams of mascarpone
  • 500 grams of cream cheese
  • 2 tablespoons vanilla extract
  • 3 tablespoons Marsala or other liqueur
  • 120 grams powdered sugar

PROCEEDINGS

Carrot cake

To prepare the carrot cake stuffed with mascarpone, Wash the carrots and ginger, remove the peel and scrape both using the larger holes of the grater. Then wrap it all in a towel so that it absorbs the water of vegetation. Put in a bowl the flour, the yeast, Salt, cinnamon, nutmeg, cloves crushed and mix well. Using a food processor, a planetary or even electric whips, blend long brown sugar with eggs, one at a time and without adding another before the previous one is well blended with sugar. You mixture is thick and smooth. When you have assembled all the eggs with the sugar, merge flush the oil always by mounting with the whip. At this point, Slowly add the mixture of flour and spice mix, incorporated with a spatula. Finally, combine carrots with ginger and walnuts, incorporating all the.

I suggest you do not prepare a single cake and cut it, but to make two. This will definitely be well cooked and soft and it will be sufficient to trim the top and stuff. Preheat oven to 190 degrees static. Butter the baking dish and sprinkle with breadcrumbs. Pour half of the mixture into the pan and bake for 30 minutes, engines before turning out the sweet state of tucking cooking a toothpick in the center of the cake: if it comes out clean it is cooked. Place the cake on a wire rack to cool and cook the second cake in the same way. Please also cool the second base.

To prepare the filling mascarpone for the carrot and ginger cake, mix with a spatula the cream cheese and mascarpone, then add vanilla, liqueur and icing sugar, stirring until mixture is smooth and thick mixture. Cover the first base of the cake with the mixture, close with the second light pressure and then cover the entire cake, both above and on the sides, con il frosting. I did it with a normal kitchen spatula, deliberately giving a 'wave effect’ the whole pie: It is not difficult, you have to proceed as if you were caulking a wall, It just takes a little’ of patience. Place the carrot and ginger cake, stuffed with mascarpone, in the refrigerator. Remember to keep the carrot cake and ginger mascarpone stuffed for at least 30 minutes at room temperature before serving. Bon appétit!

THE PAIRING: A Moscato d'Asti DOCG, sweet and slightly effervescent, is the wine that is right for us. We chose "Tenuta del Fant", produced by the companyFalchetto, the scent of grapes and citrus, with notes of sage. Its taste is rich and creamy.

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22 comments

SaraP, New 21 March 2020 at 01:30

Hello! I wanted to tell you that today I tried to make this cake and it was a success so thank you 🙂 Not having two molds or having to make a single cake, being very high took longer than expected to cook but the result was great. Ginger and Marsala are divinely there!

Reply
Ada Parisi 21 March 2020 at 13:11

Hi Sara! Thank you I'm so happy! I love this cake because it is soft and spicy and in my opinion the mascarpone is the ideal filling, simple but greedy. A warm greeting and a good weekend.

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Hedwig March 5, 2015 at 14:41

Passed I looked and I go over :(( – Carote nooooo, ginger and mascarpone siiii.
Good night kiss smackkk

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Sicilians creative in the kitchen March 5, 2015 at 16:10

Yet here Hedwig would eat the carrots! But better not, too much sugar! I kiss you, ADA

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Ketty Valenti June 28, 2014 at 15:06

Here I am Ada I found the cake that you have shown me you,the carrots were talking about me in the group bloggalline,It is very very good,sooner or later the feel is very enticing cos’ aromatica,thank you and good weekend.

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Sicilians creative in the kitchen June 29, 2014 at 10:10

Hi Ketty! Yes it is a fantastic cake… the recipe is American, it's not mine, and as such has a very different flavor from regular cakes Italian carrots, style 'camilla'…

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Federica February 1, 2014 at 13:46

Hello! I am writing to thank you. Seriously. This recipe is fabulous. I made it yesterday for the first time,I followed to the letter to your instructions and used the same ingredients ( to the exclusion of cloves). But I tried to make it into the pan 28 ,cutting it. I must tell you that is coming very well!!! really, pleased to say the least! I love candies, cook them and eat them. And this cake comes of law among my preferitissimi. So I find it perfect, but I'm going to do it again, to experience and why not,x make it light, with topping of fig jam or apricot bio, and maybe trying to cover it with Philadelphia and aromas,the right balance, so as to avoid the delicious,but alas caloricissimo mascarpone… What do you think? A hug and thanks again!

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Sicilians creative in the kitchen February 1, 2014 at 14:04

Thanks Federica, I'm really happy. Indeed, it is one of the cakes longer agree to my personal taste because I love spices and cheese fillings. Of course you can replace the Philadelphia mascarpone… Originally the recipe was to, I who have changed because I wanted a richer cake. You can also fill with jam you prefer. Is’ a great base to be customized! Let me know and thanks to you! Have a nice weekend, ADA

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Anto-in-Kitchen November 24, 2013 at 11:46

Hello, recipe inserted, Thanks!

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Sicilians creative in the kitchen November 24, 2013 at 13:35

Thank you Antonella!

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Silvia Fransoy November 22, 2013 at 18:11

Perfect!! Now I understand. Thanks to the heart!!! Salutti from Argentina!!!

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Sicilians creative in the kitchen November 22, 2013 at 18:13

Thank you, if you have problems, do not hesitate to contact me!!!! ADA

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ketti November 22, 2013 at 16:49

strepitosaaaaaa and say more!!! spices and ginger go to a wedding with carrots! congratulations…
See you soon….Ketti

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Sicilians creative in the kitchen November 22, 2013 at 16:51

Thanks Ketty! MI jumped on a classic! A hug, ADA

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Silvia Fransoy November 22, 2013 at 16:41

Hello!!! But ingredenti are for a cake or two? I do one cake with these ingredenti you can cut it in two?

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Sicilians creative in the kitchen November 22, 2013 at 16:46

Hello Silvia, Welcome! The ingredients are for 2 discs of cake which they can then go to compose a single: you have to distribute the mixture in about the same amount in 2 cake tins and once cooked and cold farcisci them. If you want to cut it, instead of making separate disks, you can put all the dough in a baking pan, at this point I would use the 26 or 28 cm. These Americans mixtures, however, are quite heavy and, to favor the rising and also to limit the difficulty of cutting, It uses them in more trays. If you opt for the single pan let me know how it goes, ADA

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Enrica November 22, 2013 at 12:22

Delicious and then the touch of marsala of your land makes it even better.
Good w. and. dearest

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Sicilians creative in the kitchen November 22, 2013 at 12:27

Hi Enrica! I knew you would have immediately noticed the Marsala! A hug and good, good weekend! ADA

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Simona November 22, 2013 at 08:14

fabulous…What to say more??:)
Ginger is there and marvel at the cream is very sweet marsala!!!!! A big kiss my dear! Good weekend!

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Sicilians creative in the kitchen November 22, 2013 at 11:58

Hello Simona! The marsala is my Sicilian touch! a hug and good weekend to you too! ADA

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Viviana "ilsolleticonelcuore" November 22, 2013 at 01:48

What deliziaaaa, all things really delicious that I love! Vist

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Sicilians creative in the kitchen November 22, 2013 at 11:57

Hello and welcome Viviana! Thanks! I love sweets with a lot of spices, are not an avid runner creams and fruit desserts: a cake so, or apple or a chocolate cake and I'm happy! A hug, ADA

Reply

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