Carrot Cornmeal Cake with Mascarpone Maple Frosting

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 cake with a mascarpone and maple frosting––an elevated twist on the traditional cream cheese frosting.

Get Cooking
  • Nutrition
  • Calories
    230 Cals (est.)
Carrot Cornmeal Cake with Mascarpone Maple Frosting
  • 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

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the carrots & make the batter
1 Prepare the carrots & make the batter

Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry 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. 

Bake the cake
Frost the cake & serve your dish
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!