Carrot Pie with Mascarpone and Lime Icing

Carrot pie. Personally I, if heard something like that, would be very skeptical about a dessert with such name. I don’t know what made me cook it, but thanks to that I’ve completely changed my mind once and for all.

Here we have gentle, porous and wet pie, beautiful carrot color with spice flavor, and a light citrus note. And the main thing – there’s even no sign of carrot.

So that you can see it in the cut and twist a nose, but a first bite will surprise you. If you blindfold your guests and give a bite to try, none of them will guess that there is a carrot.

What You Need to Cook Carrot Pie with Mascarpone and Lime Icing

INGREDIENTS:

For pie:

• 300 g (10,6 oz)of unsalted butter
• 300 g (10,6 oz) of sugar
• 300 g (10,6 oz) of carrots
• 5 eggs
• 170 g (6 oz) of flour (Read what you can replace flour in baking)
• 2,5 tsp of baking powder
• 120 g (4,2 oz) of almond
• 120 g (4,2 oz) of walnuts
• 1 tsp of ground cinnamon
• A pinch of ground clove
• A pinch of ground nutmeg
• ½ tsp of ground ginger
• 1 orange

For icing:

• 120 g (4,2 oz) of mascarpone cheese
• 230 g (8,1 oz) of cream cheese
• 80 g (2,8 oz) of powdered sugar
• 2 limes

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Carrot Pie with Mascarpone and Lime Icing: Step-by-Step Instructions🔪

In 1-1,5 hours before cooking take 300 g (10,6 oz) of the unsalted butter of the fridge and leave at room temperature to melt a bit.
Peel 300 g (10,6 oz) of carrots and grate.

Take 5 eggs and separate egg whites from yolks.

120 g (4,2 oz) of walnuts and 120 g (4,2 oz) of almond hardly chop with a knife. Leave 30-50 g (1-2 oz) of walnuts for decoration.

Warm up the oven to 180 degrees.

Whip 300 g (10,6 oz) of unsalted butter with 300 g (10,6 oz) of sugar until light, puffy mass using a whisk.

Add yolks one by one while whipping. Add one – whip until smooth, add the next one. Now grate there a zest from 1 orange and squeeze a juice.

Mix everything again.

To the same bowl sift 170 g (6 oz) of flour, 2,5 tsp of baking powder, ½ tsp of salt, add chopped almond and walnuts and also grated carrots, 1 tsp of cinnamon, ½ tsp of ground ginger, a pinch of clove and nutmeg.

Finely mix everything.

In the big bowl or mixer bowl whip egg whites with a pinch of salt until hard peaks. Using a spatula, carefully add them to the dough and mix.

Do it with top-down movements in order not to destroy the air bubbles. So, when you add egg whites, using a spatula as if penetrate the dough, lift the spatula up and turn. Do not overdo it: when you see that the ingredients are mixed – stop.

Prepare the baking form. I used the one for bread, 25 cm long. You can use round flat one or the one for cupcakes, for example.

Grease a form with butter and cover with parchment. Leave the paper edges, it would be more comfortable to take off the pie. Put the dough to a form.

Put a form to the 180 degrees heated oven and bake for 50 minutes. In 45-50 minutes check if ready with a toothpick, stick in the middle. If it is clean – the pie is ready and you can take it off the oven. If wet – cook for another 5 minutes and then check again.

When you take it off the oven, don’t rush to take it off the form, let it rest for 10 minutes, it would be either then. Then put it on the baking grate to cool down (if you don’t have one – use the one from the microwave oven).

Leave for 1 hour. If you can’t remove the cake from the form or it is difficult to remove it, let it cool completely so as not to damage it when you take it out.

When the time is off, cook the icing. Mix 120 g (4,2 oz) of mascarpone, 230 g (8,1 oz) of cream cheese, 80 g (2,8 oz) of powdered sugar. Grate zest from 2 limes and squeeze juice.

Mix it and put on the top of the pie.

The icing can seem a bit liquid at first, but that’s ok.

Decorate with walnuts (30-50 g (1-2 oz)) and serve.

If you like this recipe I recommend to try this carrot cake recipe also.