Flourless Carrot Cake with Mascarpone Frosting
You will need:
4 eggs, separated
1/8 teaspoon cream of tartar
1 cup plus 2 tablespoons granulated sugar, divided
Zest of one medium orange
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
4 large carrots, finely grated (about 2 cups grated carrots)
1 and 3/4 cups almond flour
For the Mascarpone Frosting:
1 cup heavy cream
1 tub (8 ounces) mascarpone cheese, at room temperature
1/2 cup powdered sugar
Preheat oven to 325 degrees. Grease an 8 inch springform pan with butter and dust with flour, set the pan aside. In the bowl of an electric mixer fitted with a whisk attachment, whisk egg whites and cream of tartar at high speed until soft peaks form. Add the 2 tablespoons of granulated sugar and continue to beat until stiff peaks have formed. Set the bowl aside.
In a separate bowl, combine sugar, egg yolks, orange zest, cinnamon, salt and vanilla. Beat at medium to high speed until all combined and light in color. This will take about 2 to 3 minutes. Using a rubber spatula, fold in the 2 cups of grated carrots and one third of the egg white mixture. Fold everything together until all ingredients are combined. Fold in the remaining egg whites along with the almond flour and continue to fold until everything is incorporated.
Pour the cake batter into prepared springform pan. Bake the cake for 45 minutes or until golden brown. You will know the cake is finished once the sides pull away from the pan and once a wooden pick inserted in the center comes out clean. Transfer cake to a cooling rack and let it cool completely before you top it with the frosting.
While you’re waiting for the cake to cool, prepare the frosting. In the bowl of an electric mixer, beat heavy cream until stiff peaks form. In another bowl, combine room temperature mascarpone cheese and powdered sugar. Beat together until smooth in consistency. Carefully fold the whipped cream into the mascarpone mixture. Continue to fold everything together until everything is incorporated.
Spread your frosting on top of the cooled cake. Feel free to eat as is or garnish with chopped almonds, leftover grated carrots or some more orange zest. Enjoy!
Recipe found here.