Tuesday, March 29, 2011

Light & Fluffy Carrot Cake

"Light and Fluffy" aren't words you normally see in association with carrot cake, but this one is!



To begin, preheat your oven to 350 degrees. Line a springform cake pan with parchment paper on the bottom, and lightly oil the paper and sides. Set aside.

In a mixing bowl, combine 1 1/3 c flour.


2 teaspoons Baking Powder


1/2 teaspoon Salt


1 1/2 teaspoon Cinnamon


1/2 teaspoon Nutmeg


1/4 teaspoon Allspice


Give it a stir, then set it aside.


Now, in a large mixing bowl, place 1/3 cup soft butter. (Mine was a little too soft..but all's good!)


Add 1 cup Sugar


1 Egg


and 1 Tablespoon Vanilla


Cream them together.


Now you are going to gradually add the dry mixture in.


....and 2/3 cup Milk.



Now, fold in 1 1/2 cup shredded carrots AND 1/2 cup finley chopped pecans. (I completely forgot the pecans when I was making this. Shame on me!)



Pour into the cake pan.


Spread it even.


Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.


Allow the cake to cool about 10 or 15 miutes, then run a knife around the edges.


And remove the side.


Let the cake cool completely on a cooling rack, then place it on your serving dish.


The topping for this cake is very, very simple.


Simply whip together 1 cup Mascarpone Cheese, 1 Tablespoon Vanilla...


And 1/3 cup Powdered Sugar


Until nice and smooth.


Put a little (or not so little) dollop on top.


And enjoy!

Printable Version: Light and Fluffy Carrot Cake