Home » Carrot cake and Ginger mascarpone stuffed

Carrot cake and Ginger mascarpone stuffed

by Ada Parisi
15168 views 5 min read

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)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

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

Procedure

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. Poi avvolgere il tutto in uno strofinaccio in modo che assorba l'acqua di vegetazione. 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, una alla volta e senza aggiungere l'altra prima che la precedente si sia bene amalgamata allo zucchero. You mixture is thick and smooth. When you have assembled all the eggs with the sugar, unire a filo l'olio sempre montando con la frusta. 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.

Vi suggerisco di non preparare un'unica torta e tagliarla, 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. Versare metà dell'impasto nella teglia e infornare per 30 minuti circa, 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. Io l'ho fatto con una normale spatola da cucina, dando volutamente un effetto 'a onde' a tutta la torta: It is not difficult, you have to proceed as if you were caulking a wall, ci vuole solo un po' di pazienza. 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!

MATCHING: Un Moscato d'Asti Docg, sweet and slightly effervescent, is the wine that is right for us. We chose "Tenuta del Fant", produced by the company Falchetto, 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 - 01:30

Hello! Volevo dirti che oggi ho provato a far questa torta ed è stata un successone quindi grazie :) Non avendo due stampi o dovuto fare un’unica torta, 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 11:46

Hello, recipe inserted, Thanks!

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

Thank you Antonella!

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Silvia Fransoy November 22, 2013 - 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 - 18:13

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

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ketti November 22, 2013 - 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 - 16:51

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

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Silvia Fransoy November 22, 2013 - 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 - 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 - 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 - 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 - 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 - 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 - 01:48

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

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Sicilians creative in the kitchen November 22, 2013 - 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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