Carrot Cornmeal Cakes with Mascarpone Maple Frosting

Carrot Cornmeal Cakes

with Mascarpone Maple Frosting

40 MIN
$9.99 6 Servings
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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 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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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Nutrition Label
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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 20 to 24 minutes (cupcakes) or 24 to 28 minutes (baking dish), 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 20 to 24 minutes (cupcakes) or 24 to 28 minutes (baking dish), 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!

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