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