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Carrot Cake with Cream Cheese Mascarpone Frosting

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Ingredients

Scale

For the Carrot Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • 1 ¼ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 1 cup vegetable oil (or canola oil)
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (about 4 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

For the Cream Cheese Mascarpone Frosting:

  • 8 oz cream cheese, softened
  • 8 oz mascarpone cheese, softened
  • 3–4 cups powdered sugar, sifted (adjust sweetness to taste)
  • 2 teaspoons vanilla extract
  • Pinch of salt

Ingredient Highlights

  • Carrots: Fresh grated carrots are the heart of this cake, providing natural sweetness and moisture that makes the cake extra soft.
  • Spices: Cinnamon, nutmeg, and ginger (optional) are classic flavors that pair beautifully with the carrots, giving the cake a cozy, aromatic warmth.
  • Nuts: Walnuts or pecans add a crunchy texture and depth of flavor that complement the soft, tender crumb of the cake.
  • Cream Cheese and Mascarpone Frosting: The combination of cream cheese and mascarpone creates a rich, creamy frosting with a slightly tangy flavor that balances the sweetness of the cake.

Instructions

Prepare the Carrot Cake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
  2. Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt. Set aside.
  3. Prepare the Wet Ingredients: In another large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined. Add the vegetable oil and vanilla extract, and continue to whisk until smooth.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  5. Add Carrots and Optional Mix-ins: Gently fold in the grated carrots, walnuts or pecans (if using), and raisins (if using). Make sure everything is evenly incorporated.

Bake the Carrot Cake:

  1. Pour the Batter into the Pans: Divide the batter evenly between the two prepared cake pans, spreading it out evenly with a spatula.
  2. Bake: Bake the cakes for 40-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before frosting.

Prepare the Cream Cheese Mascarpone Frosting:

  1. Whip the Cream Cheese and Mascarpone: In a medium-sized bowl, beat the softened cream cheese and mascarpone cheese together with an electric mixer until smooth and creamy.
  2. Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, starting with 3 cups, and beat until smooth and fluffy. Add the vanilla extract and a pinch of salt to enhance the flavor.
  3. Adjust the Consistency: If the frosting is too thick, add a tablespoon of milk at a time until it reaches your desired spreadable consistency. If it’s too thin, add more powdered sugar.

Assemble and Frost the Cake:

  1. Frost the Carrot Cake: Once the cakes are completely cool, place one cake layer on a serving platter. Spread a generous amount of frosting on top and smooth it out. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining cream cheese mascarpone frosting.
  2. Decorate: Optionally, you can garnish the cake with chopped nuts or even extra grated carrots for a decorative touch.

Nutrition

Find it online: https://buttereats.com/carrot-cake-with-cream-cheese-mascarpone-frosting/