Carrot Cake With Lime Mascarpone Icing

• 1 1/4 cups room temperature unsalted butter
• 2 cups light brown sugar
• 5 large eggs, separated
• 1 orange, juice and zest of
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 pinch clove
• 1 pinch nutmeg
• 1/2 teaspoon ground ginger
• 1 cup ground almonds
• 4 ounces shelled walnuts, chopped
• 1 1/2 cups self rising flour
• 10 ounces grated carrots
• sea salt
• 4 ounces mascarpone cheese
• 8 ounces cream cheese, room temperature
• 1 cup confectioners' sugar
• 2 limes, juice and zest of

1. Preheat oven to 350 degrees. Butter a 9x2 inch square baking pan and line with parchment paper. Set aside.
2. In the bowl of a food processor, pulse together butter and brown sugar until pale and fluffy. Add egg yolks, one at a time, pulsing after each addition. Add orange zest and juice; pulse to combine. Add cinnamon, cloves, nutmeg, and ginger; pulse until mixture is well combined.
3. In a large bowl whisk egg whites with a pinch of salt until stiff. Gently fold in almonds, walnuts, flour and carrots; fold cake mixture into egg white mixture. Pour batter into prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan 10 minutes before turning out onto a wire rack to cool.
4. In a medium bowl, mix together mascarpone, cream cheese, confectioners sugar, and lime zest and juice. Spread mixture over top of cooled cake and sprinkle with chopped walnuts.

butter, light brown sugar, eggs, orange, baking powder, ground cinnamon, clove, nutmeg, ground ginger, ground almonds, walnuts, flour, carrots, salt, mascarpone cheese, cream cheese, sugar

Taken from www.food.com/recipe/carrot-cake-with-lime-mascarpone-icing-275117 (may not work)