This Carrot Cake is a perfect balance of moist, spiced cake and rich, creamy frosting. Grated carrots and crushed walnuts give the cake texture and flavor, while the cinnamon adds a warming spice. The mascarpone and whipped cream frosting is light and luscious, making this cake not only a feast for the taste buds but also a visually appealing dessert. Whether enjoyed immediately or chilled, it’s the perfect treat for any occasion.
Why You’ll Love This Recipe: You’ll love this carrot cake for its incredible combination of textures and flavors. The cake is moist and spiced with cinnamon, while the mascarpone cream adds a rich yet airy finish. The crunch of walnuts adds a delightful contrast to the softness of the cake and cream. Plus, it’s a simple yet elegant dessert that can be prepared ahead of time and stored in the fridge for when you need it.
Perfect Occasion: This carrot cake is perfect for family gatherings, birthdays, or afternoon tea. Its rustic appearance, combined with the light and creamy mascarpone frosting, makes it ideal for special celebrations or just as a sweet treat after dinner. It’s also a great dessert for spring or Easter celebrations, pairing perfectly with a cup of coffee or tea.
Decoration Tips: For a beautiful presentation, sprinkle chopped walnuts over the top of the frosted cake. You can also add a light dusting of cinnamon for extra flavor and color. For an extra touch, garnish with thin carrot strips or a drizzle of honey. Serve the cake either at room temperature or chilled for a cool, refreshing treat.
Ingredients:
For the Cake:
- 250g grated or blended carrots
- 100g sugar
- 60g chopped walnuts
- 200g all-purpose flour
- 1 packet of baking powder (about 11g)
- 1 teaspoon ground cinnamon
- 2 eggs
- 125g melted butter
For the Cream:
- 500g mascarpone cheese
- 25cl heavy cream (whipping cream)
- 3 tablespoons powdered sugar
Instructions:
- Preheat the oven: Preheat your oven to 150°C (300°F) using the fan setting.
- Prepare the carrots: Grate or blend the carrots and set aside.
- Mix the wet ingredients: In a bowl, whisk together the eggs and sugar until the mixture doubles in volume.
- Add butter and dry ingredients: Gradually add the melted butter to the egg mixture. Slowly incorporate the flour, baking powder, and cinnamon while whisking constantly.
- Add carrots and walnuts: Stir in the grated carrots and chopped walnuts, mixing until evenly combined.
- Bake the cake: Pour the batter into a buttered and floured cake pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Prepare the mascarpone cream: In a separate bowl, whisk together the mascarpone cheese, heavy cream, and powdered sugar. Whip until the cream is firm but not too stiff.
- Assemble the cake: Once the cake has cooled, cut it in half horizontally. Spread a generous layer of the mascarpone cream in the middle, then place the top layer of the cake back on and frost the top with the remaining cream.
- Garnish and serve: Sprinkle chopped walnuts on top of the frosted cake. You can serve immediately or refrigerate for a few hours to allow the flavors to meld.
Enjoy your deliciously moist carrot cake with rich mascarpone cream!
