Carrot Cornmeal Cakes with Mascarpone Maple Frosting

Carrot Cornmeal Cakes

with Mascarpone Maple Frosting

40 MIN
$9.99 6 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 putting a spin on classic carrot cake by making a cupcake batter with cornmeal for crumbly, moist texture, and topping them with a mascarpone and maple frosting––an elevated twist on the traditional cream cheese frosting.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Carrot Cornmeal Cakes with Mascarpone Maple Frosting
Title
  • 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
Prepare the carrots & mix the batter
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.

Bake the cakes
2 Bake the cakes

Lightly grease 6 cupcake tins (or an 8-inch square baking dish). Evenly divide the batter among the cupcake tins (or transfer to the baking dish and spread into an even layer). Bake 24 to 28 minutes (baking dish) or 20 to 24 minutes (cupcakes), 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.

Frost the cakes & serve your dish
3 Frost the cakes & serve your dish

Meanwhile, in a bowl, combine the maple syrup and mascarpone. Evenly top the cooled cakes with the frosting. Enjoy!

Tips from Home Chefs

Prepare the carrots & mix the batter
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 cakes

Lightly grease 6 cupcake tins (or an 8-inch square baking dish). Evenly divide the batter among the cupcake tins (or transfer to the baking dish and spread into an even layer). Bake 24 to 28 minutes (baking dish) or 20 to 24 minutes (cupcakes), 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.

Bake the cakes
Frost the cakes & serve your dish
3 Frost the cakes & serve your dish

Meanwhile, in a bowl, combine the maple syrup and mascarpone. Evenly top the cooled cakes with the frosting. Enjoy!

Browse Steps
1 of 3