Recipe Sticky orange carrot cake pudding with mascarpone cream : Easy, Special and Delicious

Recipe Sticky orange carrot cake pudding with mascarpone cream : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Sticky orange carrot cake pudding with mascarpone cream. This Recipe Sticky orange carrot cake pudding with mascarpone cream : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Sticky orange carrot cake pudding with mascarpone cream was necessary 25m, cook 1h 50m and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Sticky orange carrot cake pudding with mascarpone cream

This dessert transforms carrot cake into a delicious warm and cosy pudding.

15 Ingredients

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  90g unsalted butter, softened, plus extra for brushing pan
  
  
  


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  1 cup (150g) raisins, coarsely chopped
  
  
  


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  3/4 tsp bicarbonate of soda
  
  
  


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  1 1/2 cups (225g) plain flour
  
  
  


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  3/4 tsp baking powder
  
  
  


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  3/4 tsp ground cinnamon
  
  
  


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  1 1/2 cups (330g) packed brown sugar
  
  
  


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  2 large oranges, zest finely grated, juiced
  
  
  


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  2 Coles Australian Free Range Eggs, at room temperature
  
  
  


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  1/2 tsp pure vanilla extract
  
  
  


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  2 carrots, peeled, coarsely shredded (about 1 cup)
  
  
  


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  1/2 cup (50g) walnuts, coarsely chopped
  
  
  



• Mascarpone cream



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  2/3 cup (160ml) thickened cream, chilled
  
  
  


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  1/2 cup (125g) mascarpone, slightly softened
  
  
  


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  1/4 cup (40g) icing sugar, sifted
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Position rack in centre of oven and preheat oven to 175C (155C fan-forced). Generously brush a 22cm x 12cm loaf pan with softened butter and line the base with baking paper.
  
  
  


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  Step 2
  
  
  
  
  In a medium saucepan over high heat, bring raisins and 1/2 cup (125ml) water to boil. Reduce heat to medium. Simmer for 4 mins or until raisins are tender and liquid has evaporated. Stir in bicarbonate of soda. Remove from heat. Cool.
  
  
  


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  Step 3
  
  
  
  
  In a small bowl, stir flour, baking powder, cinnamon and 1/4 teaspoon salt to blend. In a large bowl, using an electric hand mixer, beat 90g butter, sugar and 11/2 teaspoon orange zest on medium-high speed, scraping down side as needed, for 2 mins or until blended. Add eggs and vanilla and beat for 1 min or until batter is light and airy. Reduce speed to low. Add 3/4 cup (185ml) orange juice in 2 batches, alternating with flour mixture. Beat on medium-high speed for 1 min (batter may appear split but this will not affect finished cake). Fold in raisins, carrots and walnuts.
  
  
  


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  Step 4
  
  
  
  
  Pour batter into prepared pan. Wrap pan tightly with plastic wrap. Place in a 33cm x 22cm baking dish. Add enough boiling water to come halfway up sides of pan. Cover baking dish tightly with foil. Carefully transfer dish to oven. Bake for 1 hour 45 mins or until cake springs back when gently pressed and a toothpick inserted into centre comes out clean. Remove foil and plastic wrap. Transfer pan to a wire rack for 10 mins to cool. Turn onto a serving platter. Slice.
  
  
  


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  Step 5
  
  
  
  
  To make mascarpone cream, in a medium bowl, using an electric hand mixer on medium speed, beat cream, mascarpone and sugar until soft peaks form. Serve with the cake.
  
  
  

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