Carrot Cake

• 3 None eggs
• 3/4 cup sugar
• 2-3 tbsp lemon juice
• 1/2 cup all-purpose flour
• 2 level tsp baking powder
• 3.5 oz ground almonds
• 1.75 oz flaked almonds
• 7 oz carrots, peeled and grated
• 12 oz mascarpone
• 1 tsp vanilla extract
• 3/4 cup whipping cream, whipped
• 1 oz dark chocolate, grated
• 12 None marzipan carrots, to decorate (optional)

1. Preheat the oven to 325u0b0F. Grease a 10 inch springform pan and sprinkle with flour. Beat the eggs, 1/2 cup sugar, 1 tbsp lemon juice and a pinch of salt until thick and creamy. Mix the flour, baking powder and ground and flaked almonds together and fold into the egg mixture. Fold in the carrots.
2. Spoon into the pan and spread evenly. Bake for 35-45 mins, until a skewer inserted in the center of the cake comes out clean. Run a knife around the edge of the pan and allow to cool.
3. In a bowl, beat the mascarpone, vanilla extract, 1/4 cup sugar and 1-2 tbsp lemon juice. Fold in the whipped cream, then the chocolate. Remove the cake from the pan and place on a cake plate. Spread with the mascarpone mixture and chill for 1 hour. Decorate with marzipan carrots, if desired.

eggs, sugar, lemon juice, allpurpose, level tsp baking powder, ground almonds, almonds, carrots, mascarpone, vanilla, whipping cream, chocolate, carrots

Taken from recipes-plus.com/api/v2.0/recipes/17598 (may not work)