A Carrot Cake with a Frosting of Mascarpone and Ora

Name: A Carrot Cake with a Frosting of Mascarpone and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: eggs 3; self-rising flour 2 cups (250g); baking soda half a teaspoon; baking powder a teaspoon; ground cinnamon a teaspoon; salt a pinch; sunflower oil 3/4 cup plus 2 tablespoons (200ml); light muscovado sugar scant 1 cup (250g); carrots 5 ounces (150g); juice of half a lemon; walnuts 1 1/4 cups (150g); mascarpone cheese 9 ounces (250g); cream cheese 7 ounces (200g); unsifted confectioners sugar 1 1/2 cups (150g); the grated zest of a medium orange; walnut halves a handful

Servings: persons

eggs 3
self-rising flour 2 cups (250g)
baking soda half a teaspoon
baking powder a teaspoon
ground cinnamon a teaspoon
salt a pinch
sunflower oil 3/4 cup plus 2 tablespoons (200ml)
light muscovado sugar scant 1 cup (250g)
carrots 5 ounces (150g)
juice of half a lemon
walnuts 1 1/4 cups (150g)
mascarpone cheese 9 ounces (250g)
cream cheese 7 ounces (200g)
unsifted confectioners sugar 1 1/2 cups (150g)
the grated zest of a medium orange
walnut halves a handful

1
Set the oven at 350F (180C).
2
Lightly butter two 9-inch (22cm) cake pans, then line each with a round of parchment paper.
3
Separate the eggs.
4
Sift together the flour, baking soda, baking powder, cinnamon, and salt.
5
Beat the oil and sugar in a stand mixer until well beaten, then add the egg yolks one by one.
6
Grate the carrots into the mixture, then add the lemon juice.
7
Coarsely chop the walnuts and add them too.
8
Fold the flour into the mixture with the mixer on low speed.
9
Beat the egg whites until light and stiff, then fold gently into the mixture using a large metal spoon (a wooden one will knock the air out).
10
Divide the mixture between the two prepared cake pans, smooth the top gently, and bake for forty to forty-five minutes.
11
Test with a skewer for doneness.
12
The cakes should be moist but not sticky.
13
Remove from the oven and let rest for a good ten minutes before turning the cakes out of their pans onto a wire cooling rack.
14
To make the frosting, put the mascarpone, cream cheese, and confectioners sugar into an electric mixer and beat until smooth and creamy.
15
It should have no lumps.
16
Mix in the orange zest.
17
When the cake is cool, sandwich the halves together with about a third of the frosting.
18
Use the rest to cover the top and sides of the cake.
19
I dont think you need be too painstaking; a rough finish will look more appropriate here.
20
Cover the top with walnut halves.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: eggs 3, self-rising flour 2 cups (250g), baking soda half a teaspoon, baking powder a teaspoon, and more.

Yes, A Carrot Cake with a Frosting of Mascarpone and Orange falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A Carrot Cake with a Frosting of Mascarpone and Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions