Carrot Cake With Cream Cheese Mascarpone Frosting

Name: Carrot Cake With Cream Cheese Mascarpone Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots large, peeled; 2 1/2 cups all purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cardamom; 1/4 teaspoon grated nutmeg freshly; 1 cup unsalted butter at room temp; 2 cups sugar; 1 teaspoon vanilla; 5 eggs separated, at room temp; 3/4 cup buttermilk; frosting Mascarpone; 1 1/2 cups unsalted butter softened; 8 ounces cream cheese softened; 8 ounces mascarpone cheese softened; 1/4 teaspoon kosher salt; 1/4 teaspoon ground cardamom; 1 teaspoon vanilla; 1 pound powdered sugar

Servings: persons

4 carrots large, peeled
2 1/2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon grated nutmeg freshly
1 cup unsalted butter at room temp
2 cups sugar
1 teaspoon vanilla
5 eggs separated, at room temp
3/4 cup buttermilk
frosting Mascarpone
1 1/2 cups unsalted butter softened
8 ounces cream cheese softened
8 ounces mascarpone cheese softened
1/4 teaspoon kosher salt
1/4 teaspoon ground cardamom
1 teaspoon vanilla
1 pound powdered sugar

1
["Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans and line with parchment paper; set aside. Finely shred 3 of the carrots and coarsely shred 1 carrot. In a medium bowl whisk together the flour, cinnamon, baking soda, salt, cardamom, and nutmeg; set aside.", "In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until combined, scraping sides of bowl occasionally. Beat in the carrots and vanilla until combined. Beat in egg yolks, one at a time, beating just until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture (batter will be thick).", "Thoroughly wash beaters. In a clean large mixing bowl beat egg whites with electric mixer just until stiff peaks form (tips stand straight). Fold into butter mixture. Divide between prepared pans filling with about 3 cups batter (about 1/3 full). Bake for 30 minutes or until cakes pull away from sides of pans and a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Spread with frosting.", "From the Test Kitchen
2
6-INCH CAKE
3
Preheat oven to 350 degrees F. Grease and flour two 6-inch round cake pans. Prepare cake batter as directed. Fill each pan with 11 ounces (312 grams) cake batter (1/3 full). Bake for 25 to 30 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely. Make cupcakes with remaining batter by spooning batter into paper bake cup-lined 2 1/2-inch muffin cups, filling each about two-thirds full. Bake for 18 minutes or until done. Cool in cups 5 minutes; remove and cool on wire racks.", "Frosting: In a very large mixing bowl beat butter, cream cheese, and mascarpone cheese until combined. Add the salt, cardamon and vanilla. Gradually add powdered sugar, beating until smooth. Do not overbeat."]

3076

kcal

Calories

201

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 4 carrots large, peeled, 2 1/2 cups all purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and more.

Yes, Carrot Cake With Cream Cheese Mascarpone Frosting 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!