This is the ultimate carrot cake recipe, a true crowd-pleaser that combines the natural sweetness of fresh carrots with the warm flavors of cinnamon and vanilla. With its moist texture and crunchy walnut bits, this cake is the perfect way to celebrate the cozy autumn months. Topped with a rich and creamy mascarpone frosting, it’s the kind of dessert that will leave everyone asking for seconds. If you prefer a simpler version, this cake stands beautifully on its own, without the frosting, for a more rustic and equally delicious treat.
Why You’ll Love This:
This carrot cake strikes the perfect balance between sweetness, spice, and texture. The freshly grated carrots ensure the cake stays moist and tender, while the brown sugar and cinnamon add warmth and depth of flavor. You’ll love how the chopped walnuts give each bite a delightful crunch, contrasting with the cake’s soft crumb. The mascarpone frosting adds a luxurious, creamy finish that perfectly complements the subtle spiced flavors of the cake. Whether you frost it or enjoy it plain, this cake is versatile and guaranteed to impress with its simplicity and rich, comforting taste. Plus, it's an easy recipe that anyone can master!
Perfect Occasion:
This carrot cake is ideal for any fall gathering, whether it’s a family get-together, a potluck with friends, or a holiday celebration like Thanksgiving. Its hearty, rustic look makes it a perfect addition to any seasonal dessert table. Serve it with the mascarpone frosting for a show-stopping dessert, or keep it simple and unfrosted for a more casual treat. It’s also a great cake to bake on a cozy weekend afternoon, filling your home with the irresistible scent of cinnamon and baked goodness.
Decoration Tips:
To take the presentation of your carrot cake to the next level, consider decorating it with some additional toppings. You can garnish the frosted cake with finely chopped walnuts or pecans for extra texture and crunch. A sprinkle of ground cinnamon or a light dusting of powdered sugar over the frosting will give it a warm, inviting look. For an autumnal touch, you could even decorate the top with edible marzipan carrots or small autumn leaves made from fondant. If you're serving it without the frosting, a drizzle of honey or maple syrup just before serving can add a sweet, sticky sheen to the cake.
Ingredients for a 20cm (8-inch) Pan, 10cm (4-inch) Deep:
- 300g raw carrots, grated
- 300g all-purpose flour
- 240g sunflower oil
- 230g raw brown sugar
- 4 medium eggs
- 120g walnuts, chopped
- 1 teaspoon ground cinnamon
- 1 packet baking powder (about 10-12g)
- 1 teaspoon baking soda
- 1 packet vanilla sugar (optional)
For the mascarpone frosting:
- 500g mascarpone cheese
- 100-150g vanilla powdered sugar (adjust to taste)
Instructions:
- Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake pan, preferably 10cm (4 inches) deep, or line it with parchment paper.
- In a large bowl, whisk together the eggs and brown sugar until the mixture is light and frothy. Slowly pour in the sunflower oil while continuing to whisk until smooth and fully combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing gently to avoid overworking the batter.
- Fold in the grated carrots and chopped walnuts, stirring until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool completely in the pan. After it has cooled, transfer the cake to a wire rack to ensure it cools evenly.
- For the frosting, in a medium bowl, beat together the mascarpone and powdered sugar until smooth and creamy. Adjust the sweetness to your liking by adding more powdered sugar if needed.
- Once the cake has completely cooled, spread the mascarpone frosting generously over the top and sides of the cake if desired.
Note: If you prefer a simpler version, this carrot cake can also be served without the mascarpone frosting — its flavors are just as delightful on their own.
Enjoy your ultimate carrot cake, a perfect blend of autumnal flavors and creamy richness that’s sure to impress everyone around the table!