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Carrot Cake with Mascarpone Frosting

Lighter than traditional, this Carrot Cake with Mascarpone Frosting is less sweet and wonderfully moist.
Prep Time30 minutes
Cook Time20 minutes
Course: Dessert
Author: Valeria - Beets 'n Bones blog

Ingredients

FOR THE CAKE

  • 1.5 cups all-purpose flour I use einkorn or spelt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.25 cups granulated sugar
  • 10 tablespoon butter softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 4 medium carrots coarsely grated (about 2 cups)
  • 3/4 cup finely chopped pecans toasted

FOR THE FROSTING

  • 1 cup mascarpone well chilled
  • 1/2 cup farmers cheese if grainy, squeeze through a medium sieve - or use more mascarpone
  • 1.5 cup heavy cream not ultra-pasteurized
  • 1/4 cup granulated sugar
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • FOR THE GARNISH
  • 1/3 cup toasted pecan pieces

Instructions

BAKE THE CAKE

  • With rack in the middle, preheat oven to 350ºF.
  • Line a jellyroll pan (14.19" x 9.25" or 17.25" x 12.25") with parchment paper.
  • In a medium bowl, whisk 1.5 cup flour, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
  • In a standup mixer fitter with a whisk attachment (or hand-held mixer), on medium speed beat 1.25 cups sugar and 10 tablespoons butter until smooth, 3 minutes or so. Add 3 eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla.
  • Reduce speed to low, add shredded carrots.
  • Fold in the flour mixture. Add nuts.
  • Spread the batter on the jellyroll pan, smooth it out.
  • Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Turn the pan halfway through baking.
  • Transfer to a cooling rack and allow to cool completely in the pan.

MAKE THE FROSTING

  • In a standup mixer fitted with a whisk attachment, beat all the frosting ingredients on medium speed until smooth, a minute or so.
  • Turn speed up to medium high, and beat until frosting holds stiff peaks, about a minute. Do not overbeat!

ASSEMLE THE CAKE

  • Using a serrated knife, cut the cake in half crosswise, then cut each haft again to get four equal rectangular pieces.
  • Place one piece, top side down, on a serving platter. You can tuck pieces of parchment paper on the sides to keep the platter clean from frosting.
  • Spread 1/2 cup of frosting over the layer.
  • Place the second layer, top side up. If the edges are uneven, apply slight pressure to even it, or trim with a serrated knife. Spread another 1/2 cup frosting.
  • Repeat with a third layer, top side up, and another 1/2 cup frosting. Top with the fourth layer, top side up.
  • Spread about 1.5 cups of frosting on the sides of the cake to seal in the crumbs. Don't worry if there are crumbs in your frosting. Chill the cake in refrigerator for 15 minutes.
  • Spread the remaining frosting on the top and sides of the cake.
  • Refrigerate the carrot cake for at least 3 hours, and up to 12 hours.

Notes

  • I like to add farmers cheese to the frosting because it lightens up the cake even more without compromising texture or taste, plus it's full of protein, which is never a bad thing to sneak into a kids' favorite :) Farmers cheese is a standard ingredient in a lot of Russian desserts including creams.