Carrot Cake


Ingredients
Cake
1 1/4 cups (300 mL) flour
2 level teaspoons (10 mL) baking powder
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2.5 mL) ground cloves
1 teaspoon (5 mL) ground nutmeg
1 cup (250 mL) brown sugar
2/3 cup (150 mL) sunflower oil
3 eggs
2 1/2 cups (600 mL) carrot shreds
3/4 cup (175 mL) walnut pieces

Frosting
1 lime
1 cup (250 mL) mascarpone
6 tablespoons (90 mL) butter
3/4 cup (175 mL) powdered sugar
juice of 1/2 lemon
Directions
Cake
Preheat the oven to 350°F (180°C). Butter two cake pans. Blend the flour and baking powder together into a large bowl, then mix in the spices.
Using an electric mixer, mix the muscovado sugar, sunflower oil, and eggs until smooth. Fold in the grated carrots and walnut pieces, then add the dry ingredients until evenly combined.
Spoon the mixture into buttered pans and bake until a skewer inserted into the center comes out clean, about 25 minutes.
Frosting
Juice the lime and lemon, then mix the mascarpone, butter, sugar, and the juices. Sandwich the cake layers together with 1/3 of the frosting. Spread frosting over the top of the cake and smooth it down the sides to cover completely.