Carrot Cornmeal Cake

with Mascarpone Maple Frosting

100 MIN

$9.99 9 Pieces

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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. For dessert, we're making a spin on classic carrot cake by making a batter with cornmeal for crumbly, moist texture, and topping the cakes with a mascarpone and maple frosting––an elevated twist on the traditional cream cheese frosting.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

230 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Carrots
1 cup Cornbread Mix
2 Pasture-Raised Eggs
1 oz Butter
¼ cup Cream
5 Tbsps Light Brown Sugar
3 Tbsps Golden Raisins
1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
¼ cup Mascarpone Cheese
1½ Tbsps Maple Syrup

time-saving

tips & techniques

step-by-step

instructions

1 Prepare the carrots & mix the batter

Place an oven rack in the center of the oven, then preheat to 350°F. Wash, dry, and peel the carrots; grate on the large side of a box grater. In a small pot, heat the butter on medium-high until melted (or melt in a large bowl in the microwave). Transfer to a large bowl. Add the cornbread mix, eggs, cream, sugar, and quatre épices. Stir to thoroughly combine. Add the carrots and raisins and gently fold until just combined.

2 Bake the cake

Lightly grease an 8-inch by 8-inch baking dish. Transfer the batter to the baking dish and spread into an even layer. Bake 24 to 28 minutes, or until browned and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool about 1 hour, or until room temperature.

3 Frost the cake & serve your dish

Meanwhile, in a bowl, combine the maple syrup and mascarpone. Evenly top the cooled cake with the frosting. Slice into 9 equal-sized pieces. Enjoy!