I know that the Christmas cooking is over, but I’m sure that this cake is all-season one! It will be good to have during a nice picnic in a sunny day, or even in a rainy Autumn afternoon with a cup of tea… during the Winter combined with a glass of wine … it is up to you and your preferences!
I hope that you’ll enjoy it as much as I did. It is too good for the easy way of preparation that it has!
Ingredients for Christmas Carrot Cake:
- 2 cups grated carrots;
- 2 egg;
- 1 1/2 cups sifted flour;
- 2/3 cup melted butter;
- 1/2 cup Brown sugar;
- 1 tsp. Baking soda;
- 1 tsp salt;
- 1 tsp cinnamon;
- 1 tsp ginger;
- 1/2 tsp ground cloves;
For the glaze:
- 1 cup whipped cream;
- 1/2 cup mascarpone;
- handful of raw pistachios;
Method of preparation:
Beat eggs with sugar, then add the salt and the melted butter.
Add the flour with the spices and the grated raw carrots. If the mixture seems too thin, add another 2-3 tablespoons flour and mix well. It should not be too thick, but not like a juice.
Grease the cake form with butter and cover with baking paper on the bottom and sides of the container.
Bake in preheated oven to 175C/ 340F for about an hour. Check with a toothpick stuck in the middle. Toothpick should come out dry. If it start burning of the top, cover it with aluminum foil.
For the topping whip the cream and add the mascarpone. I do not add sugar because it is usually sweet enough, because of the cream, but if you want, you can add some powdered sugar.
Pour the topping onto the cooled cake and sprinkle with the pistachios.