Mascarpone-frosted Carrot Cake

I’ve eaten more carrot cakes than I’ve baked them. Carrot cakes are popular and mainstream in the US; they are found on dessert tables everywhere. I’m more inclined to bake something when I have a reliable goto recipe that’d deliver, in flavor and in visual appeal. I have my share of doubts when David Lebovitz says his carrot cake will be the star attraction on offer if he ever opens a bakery in Paris. I went ahead and made the full recipe of this mascarpone-frosted carrot cake.

It is a two-layer cake, a humongous one that serves 12 to 16. I’ve never baked a layer cake of this size. Nor have I ever completely frosted a layer cake. The look of beautifully decorated cakes in the bakery windows always stops me on my track. I’ll be enthralled and my mouth will start to water. No doubt I’d bake this layer carrot cake for the challenge, if not for anything else. Why not, at least once! I decided to go big.

Among other firsts, not peeling the skin of the carrots stands out. But I won’t argue for less work.

I followed the recipe to a tee, except for  swapping out the refined granulated sugar (500g) with organic coconut sugar (450g). For nuts, I used pecans. Most of all, I couldn’t believe there is no butter in the batter or the frosting. Just buttermilk, vegetable oil and mascarpone cheese in the fat component. Meanwhile, the taste of fermented milk and cheese adds depth.

This carrot cake has the distinct sweetness of carrot but it’s light on all the spices customarily used in carrot cakes. Besides, you can spot shreds of carrots throughout the cake. (The food processor makes shredding easy and quick.) The heavy part of it is with the frosting. But that’s also the best, the richest and the most decadent “icing on the cake.” It is not for everyday. I see this as a special-occasion celebration cake. This won’t be the first and last big cake from my kitchen.

Print Recipe

Carrot Cake with Cream Cheese & Mascarpone Frosting

Serves: 10-inch (25cm) double layer cake

Ingredients

• For the cake layers:
• 5 large eggs, at room temperature
• 1/2 cup (125ml) buttermilk
• 1 3/4 cups (430ml) vegetable oil
• 2 1/2 cups (500g) granulated sugar
• 2 teaspoons vanilla extract
• 1 1/4 pounds (560g) carrots, unpeeled, coarsely shredded
• 4 cups (560g) all-purpose flour
• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 cup (100g) walnuts or pecans, toasted and coarsely chopped
• For the frosting:
• 16 ounces (450g) cream cheese, at room temperature
• 16 ounces (450g) mascarpone
• 3/4 cup (105g) powdered sugar
• 1/4 teaspoon vanilla extract
• Freshly grated zest of 1 lemon

Instructions

1

Preheat the oven to 350°F (180°C). Butter and flour two 10-inch cake pans or springform pans and line the bottoms with parchment paper.

2

To make the cake, stir together the eggs, buttermilk, oil, sugar and vanilla until well combined. Mix in the shredded carrots.

3

In another large bowl, whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda and salt until there are no lumps.

4

Gradually add the carrot mixture to the dry ingredients, using a gentle folding motion, until they're completely incorporated. Finally, stir in the nuts.

5

Divide the batter between the prepared cake pas and smooth the tops. Bake the cake for 45 minutes, until deep golden brown on top. A toothpick inserted into the center should come out clean.

6

Let the cakes cool the completely on a wire rack. Run a knife around the insides of the pans to loosen the cakes and then tip them out.

7

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the mascarpone, powdered sugar, vanilla and lemon zest and beat until combined.

8

Set one of the cake layers on a serving platter and trim the top so it's flat. Spread about 1 1/4 cups (280ml) of the frosting over the top of the cake, and then set the other cake layer on top. Spread a layer of frosting around the sides, then cover the top. Refrigerate the cake if not serving it shortly after icing it.

9

This cake is best served at room temperature but will keep for a few days stored in the refrigerator.

Notes

https://www.davidlebovitz.com/carrot-cake-recipe-cream-cheese-frosting/