Everything Carrot Cake + Swiss Cream Cheese-mascarpone Frosting

 

This carrot cake has everything–toasted walnuts, fresh grated ginger, cinnamon, nutmeg, lemon + orange zest, and raisins. It is soft, flavorful, spiced, citrus-ed, and warming. It can be fashioned into an impressive, towering birthday cake, or dressed down for tea or a casual dinner party. If you want to be all healthy about it, skip the frosting and bake this cake into muffins. If the Swiss Cream Cheese-Mascarpone Frosting seems too laborious for you, feel free to substitute your favorite cream cheese frosting–I favor the Swiss version because it is more heat stable than your average buttercream. (You can also make the frosting up to 3 days ahead, and store it in the refrigerator.) You will need about .8 pounds, or 360 grams, of carrots.

What you will need

1 cup (105 grams) walnuts

2.5 cups (260 grams) grated carrot

1 tablespoon (20 grams) fresh ginger

3 eggs, at room temperature

1 cup (200 grams) light brown sugar

1 teaspoon (5 ml) vanilla extract

2 cups (250 grams) flour

1 teaspoon (7 grams) baking soda

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) kosher salt

1/2 teaspoon (3 grams) cinnamon

1/2 teaspoon (1/2 gram) fresh nutmeg

3/4 cup (175 grams) plain yogurt

3/4 heaping cups (145 grams) melted coconut oil

the zest of 1/2 a medium lemon

the zest of 1/2 a large orange

1 cup (150 grams) raisins

3 large egg whites (90 grams)

2/3 cup (135 grams) sugar

1 tiny pinch kosher salt

2 sticks (227 grams) unsalted butter, at room temperature

1 teaspoon (5 ml) vanilla extract

1 tablespoon (15 ml) lemon juice

1 3/4 cups (11.5 ounces or 325 grams) cream cheese, at room temperature

1/2 cup (4 ounces or 113 grams) mascarpone cheese, at room temperature

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