Sweet Carrot Pie with Mascarpone and Lime Icing by Olexiy Bayev July 8, 2020 Published: July 8, 2020Last Updated on October 31, 2022 2.1K views 2.1K 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 of unsalted butter 300 g of sugar 300 g of carrots 5 eggs 170 g of flour (Read what you can replace flour in baking) 2,5 tsp of baking powder 120 g of almond 120 g 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 of mascarpone cheese 230 g of cream cheese 80 g 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 of the unsalted butter of the fridge and leave at room temperature to melt a bit.Peel 300 g of carrots and grate. Take 5 eggs and separate egg whites from yolks. 120 g of walnuts and 120 g of almond hardly chop with a knife. Leave 30-50 g of walnuts for decoration. Warm up the oven to 180 degrees. Whip 300 g of unsalted butter with 300 g 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 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 of mascarpone, 230 g of cream cheese, 80 g 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) and serve. If you like this recipe I recommend to try this carrot cake recipe also. Carrot Pie with Mascarpone and Lime Icing No ratings yet 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. Pin Recipe Print Recipe CourseDessertCuisineBritish Cook Time20 minutesTotal Time1 hour 15 minutes Servings10 Calories760kcal Equipmentnothing, that you wouldn’t have Ingredients For pie:300 g unsalted butter300 g sugar300 g carrots5 eggs170 g flour2 ½ tsp baking powder120 g almond120 g walnuts1 tsp ground cinnamona pinch of ground clovea pinch of ground nutmeg½ tsp ground ginger1 orangeFor icing:120 g mascarpone cheese230 g cream cheese80 g powdered sugar2 limes InstructionsIn 1-1,5 hours before cooking take 300 g of the unsalted butter of the fridge and leave at room temperature to melt a bit.Peel 300 g of carrots and grate.Take 5 eggs and separate egg whites from yolks.120 g of walnuts and 120 g of almond hardly chop with a knife. Leave 30-50 g of walnuts for decoration.Warm up the oven to 180 degrees.Whip 300 g of unsalted butter with 300 g of sugar until light, puffy mass using a whisk.Add yolks one by one while whipping.Now grate there a zest from 1 orange and squeeze a juice. Mix everything again.To the same bowl sift 170 g 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.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. When you take it off the oven, don’t rush to take it off the form, let it rest for 10 minutes. Then put it on the baking grate to cool down for 1 hour.Mix 120 g of mascarpone, 230 g of cream cheese, 80 g of powdered sugar. Grate zest from 2 limes and squeeze juice. Mix it and put on the top of the pie.Decorate with walnuts (30-50 g) and serve. NutritionCalories: 760 kcal | Carbohydrates: 63 g | Protein: 12 g | Fat: 54 g | Saturated Fat: 25 g | Cholesterol: 184 mg | Sodium: 259 mg | Potassium: 358 mg | Fiber: 4 g | Sugar: 42 g | Vitamin A: 6393 IU | Vitamin C: 13 mg | Calcium: 194 mg | Iron: 2 mg PinYumTweetShareTelegramVibeFlip0 Shares Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Tender mango mousse with condensed milk and cream.... Millionaire’s Caramel Shortbread or Homemade Twix Mexican crème caramel or Flan Mexicano Tart Vaudoise (Sour Cream Tart) Succades — Сandied citrus peel Chocolate Cracknell Brazilian Brigadeiro Caramel Ice Cream with Crushed Caramel (Ice Cream... Cocoa Powder Brownies (No-Chocolate) Chocolate Crepes with Oat Flakes (Without Eggs) Olexiy Bayev