Directions: |
Directions:Bake The Cake
Position a rack in the center of the oven and heat the oven to 350ºF. Coat a 10x15 inch jelly roll pan with cooking spray. Line with parchment paper, and spray the parchment as well.
In a medium bowl, whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda.
In a stand mixer fitted with the whisk attachment or with a hand-held mixer, beat the sugar and oil on medium speed until smooth, about 1 minute. Add the eggs one at a time, beating well after each addition and then add the vanilla, Reduce the speed to low and mix in the carrots. Fold in the dry ingredients by hand with a spatula. Stir in the nuts.
Pour the batter into the prepared pan, spreading it evenly. Tap the pan on the counter to settle the batter. Bake until a toothpick inserted into the center comes out clean. 18 to 20 minutes, turning the pan halfway through baking time. Transfer to a cooking rack and let cool completely in the pan.
Make the Frosting
In a stand mixer fitted with the whisk attachment or with a hand-held mixer beat the mascarpone, cream, sugar and vanilla on the medium speed until smooth, about 1 minute. Increase the speed to medium high, and beat until the frosting holds stiff peaks, 30 to 60 seconds. Do not overbeat, or the frosting will lose its luster.
Assemble the Cake
Use an offset spatula to loosen the cake from the sides of the pan. Invert it onto a cutting board, and gently peel off the parchment paper. Using a serrated knife, cut the cake in half crosswise, then cut each half again to get four equal rectangular pieces.
Place one piece of cake, top side down, on a service platter. Tuck strips of waxed paper or parchment under its edges. Spread a heaping 1/2 cup of frosting evenly over the layer with the offset spatula.
Please a second layer, to side up, on top. Make sure the edges are aligned. If it looks uneven, apply slight pressure to even it. Spread with another heaping 1/2 Cup frosting, Repeat with the third layer, top side up, and another heaping 1/2 cup frosting. Top with the fourth layer, top side up. Put about 1 1/2 cup frosting in a small bowl. Spread this frosting in a thin layer over the to and sides of the cake to seal tin the crumbs. don't worry if this frosting is speckled with crumbs. Chill the cake in the refrigerator for 5 minutes.
Spread the remaining frosting over the top and sides of the cake (you may not need it all) Refrigerate the cake for at least 3 hours and up to 12 hours. Cover the cake loosely with plastic if storing for more than 3 hours.
Garnish the Cake - Line a small rimmed baking sheet with parchment. Cook the sugar in a 1o-inch skillet over medium-low heat without stirring until melted and golden, about 3 minutes. Add the nuts and cook, tossing occasionally, until the sugar is dark amber, 2 to 3 minutes. Transfer the nuts to the prepared baking sheet to cool completely. Chop coarsely. Just before serving, top the cake with the candied nuts and carrots, if using. Use a serrated knife to slice the cake.
|
This recipe for Carrot Cake with mascarpone frosting is from