Carrot Cake With Mascarpone Cream
Soft cake recipe with carrot and light mascarpone cream that makes you obsessed.
Ingredients
- 400 g carrots peeled and grated
- 310 g cake flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp ginger powder
- 1 tsp nutmeg
- 1 tsp cardamom powder
- 150 ml plain fat yogurt
- 190 ml vegetable oil
- 200 g low-fat curd cheese
- 150 g crystal sugar
- 150 g brown sugar
- ½ tbsp vanilla extract
- 4 eggs room temperature
Mascarpone cream
- 200 g mascarpone
- 240 g icing sugar
- 1 tsp vanilla extract
- 60 ml heavy whipping cream
Instructions
- Heat the oven to 180° C. Grease two smaller cake pans (mine were 12 cm diameter). I attached the baking paper to the bottom of each pan. It's easier to manipulate with the cakes later.
- Peel and grate the carrots. You can prepare a few extra carrots on top of the cake.
- Into one bowl add eggs, curd cheese, plain yogurt, oil, and mix until well combined. I used an egg whisker for this step.
- Then add brown and crystal sugar - mix again. Add flour, baking soda, baking powder, cinnamon, cardamom, nutmeg and ginger powder. Combine until the flour disappears.
- Throw peeled and grated carrots into the mixture and stir in with a rubber spatula.
- Divide the batter into two parts. Pour into two cake pans and bake for 40-45 minutes. Let them completely cool in the cake pans and then remove them from the pans.
Mascarpone cream
- Cream your mascarpone in a bowl with an electric mixer. Once the mascarpone is creamy, add icing sugar and mix at high speed until the cream is smooth. (I like sugar lumps so I left a few of them in the cream, why not?)
- in the other bowl whip the heavy whipping cream. Once it's thick, move the cream into the bowl with mascarpone and gently stir in with a rubber spatula.
Carrot cake - finishing
- You can make more layers of the carrot cake but I recommend not cutting the cakes into more layers. The cake gets moist so more layers could ruin your cake after a few hours.
- When both cakes are completely cool, frost the top of one cake layer with mascarpone cream, and place the other cake layer on top. Add a generous amount of mascarpone cream on top. You can also sprinkle extra grated carrots and nuts on top.
- Let the cake cool in the fridge for at least 3 hours. It gets moist, soft, and will be easier to cut a piece.
Notes
- use cake flour for softer cake layers
- peel and grate the carrots in advance, it's a real time saver
- let the cake layers cool completely - I was in the rush and my cake layers were still quite warm, so the cream started to melt after a few minutes of taking pictures (not cute but still yummy)
- you can add nuts into the recipe but remember to cover them in the flour so they don't sink on the bottom of the cake pan
- you can use a normal cake size pan and frost the top very generously
- I think this cake would be also cute with a rum aroma or a real rum so feel free to try it