Soft, creamy, rich and easy Carrot Cake with Mascarpone is the perfect dessert to satisfy your cake craving! If you've never tried it, you're just one bite away from falling in love with these recipes.
Carrot cake is a classic that many people love. The combination of carrots and cheese frosting paired with a lightly spiced pound cake makes this an incredible winter dessert. Check out these delicious recipes and choose your favorite!
Simple classic carrot cake with cheese icing
This tasty carrot cake that is not overly sweet with a cream cheese frosting andan elegant presentation, is very easy to prepare.
Preparation:5 minutes
Baking time:40 minutes
Servings:12
Ingredients:
- 130 g muscovado sugar or brown sugar
- 120 ml sunflower or olive oil
- 4 medium eggs
- Juice and grated zest of a medium-sized orange
- 1 TL Vanilleextrakt
- 240 g Flour
- 2 tsp baking powder
- 3 pinches of salt
- 1 pinch of ground nutmeg
- 1 tsp ground cinnamon
- 300 g carrots, finely grated
- 3 tbsp chopped walnuts
- 3 tbsp chopped almonds
Ingredients for the glaze:
- 250g mascarpone cheese
- 100g powdered sugar
- Zest and juice of 1/2 orange
Preparation:
- Preheat the oven to 180°C. Butter a cake pan and line it with baking paper.
- In a large bowl, combine all wet ingredients.
- In another large bowl, combine the dry ingredients, excluding the carrots and nuts.
- Gently fold the dry ingredients into the wet ones. Mix until everything is well combined without the mixture becoming too thick.
- Finally, fold in the carrots and nuts.
- Pour the carrot cake batter into the prepared cake pan.
- Bake the cake for 40 minutes, or until a toothpick comes out clean.
- Meanwhile, whisk the mascarpone cheese with the sugar until you get a smooth and rich cream. Add the freshly grated orange peel and juice and stir until well combined. Store the cream in the refrigerator until ready to use.
- When the cake is ready, remove it from the oven and let it cool on a wire rack before removing it from the tin.
- Spread the glaze over the surface. You can cover the whole cake with the cream or just the top. Garnish with chopped nuts and a grated carrot.
Strawberry carrot cake with mascarpone and coconut flavor
Carrot cake is traditionally covered with a cream cheese frosting, but the combination of strawberries and mascarpone is an even better idea.
Preparation:30 minutes
Baking time:30 minutes
Servings:24
Ingredients:
- 360 g Flour
- 1 1/2 tsp baking powder
- 1 1/2 TL Natron
- 1 tsp cinnamon
- 1 tsp salt
- 370 ml Rapsöl
- 170g buttermilk
- 3 Owner
- 300 g granulated sugar
- 100g brown sugar
- 2 TL Vanilleextrakt
- 450 g carrots, grated
- 150 g sweetened coconut flakes
Ingredients for the glaze:
- 230 g Mascarpone
- 230 g salted butter, softened
- 250g powdered sugar
- 2 TL Vanilleextrakt
- 50 g dried strawberries, ground into a fine powder
- 180 g fresh, chopped strawberries
Preparation:
- Preheat the oven to 180°C. Grease three round cake pans. Line them with baking paper and brush with butter.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon and salt.
- Using a mixer, beat together the canola oil, buttermilk, eggs, sugar, brown sugar and vanilla until smooth. Then stir in the carrots and coconut flakes. Slowly add the dry ingredients to the wet and mix with the mixer on low speed until there are no more lumps of flour. The dough should be flowable but not too thin.
- Divide the batter between the 3 cake pans and bake for 25-30 minutes, until the bottoms are just set and no longer wobble in the center. Let them cool for 5 minutes, then run a knife along the edge of the pan and turn the cakes out onto a wire rack. Cover and allow to cool completely before assembling.
- Place the mascarpone and butter for the glaze in a large bowl. Beat with a mixer until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat for another 2 to 4 minutes. Stir in the strawberry powder.
- Place one cake layer on a serving platter. Spread a little glaze on top and top with half of the strawberries. Repeat the process with the remaining 2 cake layers. Be careful not to overfill the layers with fruit. Also brush the sides of the cake.
Carrot muffins with mascarpone glaze
Instead of the typical walnuts or shredded coconut, this carrot muffin batter is loaded with pistachios and golden raisins.
Preparation:30 minutes
Baking time:20 minutes
Servings:12
Ingredients:
- 150 g Flour
- 1 tsp baking powder
- 1/2 TL Natron
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1 pinch of ground cloves
- 2 large eggs
- 100 g granulated sugar
- 100g brown sugar
- 60g buttermilk
- 1 TL Vanilleextrakt
- 180 ml rapeseed or vegetable oil
- 3-4 grated carrots
- 80g golden raisins
- 40g roasted pistachios, coarsely chopped, plus 2 tsp, finely chopped
Ingredients for the glaze:
- 100g mascarpone cheese
- 100 g cream cheese
- 60g butter, softened
- 190g powdered sugar
- 1/2 TL Vanilleextrakt
- 1/4 tsp salt
Preparation:
- Preheat the oven to 180°C and grease a muffin tin.
- In a large bowl, combine the dry ingredients (flour to cloves).
- In another bowl, whisk together the eggs and sugar until well blended and slightly foamy. Stir in the buttermilk, vanilla and oil. Fold in the carrots, raisins and pistachios.
- Work the dry ingredients into the wet ones.
- Distribute the batter evenly, filling about 3/4 of the molds. Bake for about 16-20 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then turn out onto a wire rack to cool completely.
- Using a mixer on medium speed, beat the cheese and butter until smooth and fluffy. Stir in the sugar in 3 steps, increasing the speed. Stir in the salt and vanilla.
- Distributethe icing on the muffinswith a piping bag and sprinkle with finely chopped pistachios.
