Name: Carrot Cake with Mascarpone Frosting
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 225 g brown sugar, provides depth and moisture; 2 large eggs; 150 ml sunflower oil, keeps the cake tender; 75 ml Greek yogurt, adds creaminess and tang; 1 tsp vanilla extract; 225 g all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp nutmeg; 1/3 tsp salt; 225 g carrots, peeled and finely grated; 75 g pecans, chopped, plus extra halves for decorating; 150 g mascarpone, cold; 60 g cream cheese, cold; 150 ml heavy cream, very cold, 30–35% fat; 90–110 g powdered sugar, to taste; 1 tsp vanilla extract, to taste

Description

This carrot cake features a moist, tender crumb loaded with grated carrots, warm spices, and crunchy pecans, all topped with a luxurious mascarpone and cream cheese frosting that melts on your tongue. It’s the perfect dessert for special occasions, celebrations, or whenever you want to impress with homemade elegance.

Ingredients

Scale

225 g brown sugar, provides depth and moisture
2 large eggs
150 ml sunflower oil, keeps the cake tender
75 ml Greek yogurt, adds creaminess and tang
1 tsp vanilla extract
225 g all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
1/3 tsp salt
225 g carrots, peeled and finely grated
75 g pecans, chopped, plus extra halves for decorating
150 g mascarpone, cold
60 g cream cheese, cold
150 ml heavy cream, very cold, 30–35% fat
90–110 g powdered sugar, to taste
1 tsp vanilla extract, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Heat to 160°C (320°F) with top and bottom heat, or 150°C (300°F) with fan assist. Grease a 24 cm round cake pan and line it with baking paper.
Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, eggs, sunflower oil, Greek yogurt, and vanilla extract until smooth and creamy, about 1–2 minutes.
Prepare Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Sift this mixture over the wet ingredients and gently stir until just combined, being careful not to overmix.
Add Carrots and Pecans: Fold in the finely grated carrots and chopped pecans with a spatula until evenly distributed throughout the batter.
Bake: Pour the batter into your prepared pan and smooth the top gently. Bake for 50–65 minutes, starting to check at the 50-minute mark. The cake is ready when a toothpick inserted in the center comes out clean and the top springs back lightly when pressed.
Cool in Pan: Let the cake rest in the pan for 10 minutes, then carefully remove it and cool completely on a wire rack. For a flatter top, place the cake upside down while cooling.
Make the Frosting: Place the cold mascarpone, cold cream cheese, very cold heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Beat all ingredients together on medium speed until smooth, creamy, and fluffy, about 2–3 minutes.
Chill Frosting: Transfer the frosting to the refrigerator and chill for 20–30 minutes before using, which makes it easier to spread and gives a firmer finish.
Spread Frosting: Using an offset spatula or knife, spread the mascarpone frosting evenly over the cooled cake, covering the top and sides if desired.
Decorate: Arrange pecan halves around the top edge of the cake in a decorative pattern, then dust lightly with ground cinnamon.

Prep Time: 15 minutes
Cook Time: 1 hour