Ingredients

Cake Layers

  • 400 grams (14.1 ounces) carrots
  • 4 large eggs
  • 250 grams (8.8 ounces) sugar
  • 240 milliliters (1 cup) vegetable oil
  • 300 grams (10.6 ounces) flour
  • 150 grams (5.3 ounces) walnuts
  • zest from 1 orange
  • juice from 1 orange
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 10 grams (0.35 ounces) butter
  • 1 teaspoon salt

The Cream

  • 220 grams (7.8 ounces) mascarpone
  • 220 grams (7.8 ounces) cream cheese
  • 200 grams (7 ounces) powdered sugar
  • 100 grams (3.5 ounces) butter at room temperature

Equipment

  • Mixing Bowls

    Sturdy and large enough to handle all your ingredients without spillage. Opt for glass or stainless steel for durability.

  • Hand Mixer or Stand Mixer

    Makes it easier to mix ingredients to a smooth, uniform consistency. A stand mixer is ideal for this recipe to achieve the perfect fluffy texture.

  • Grater

    A fine grater is essential for grating the carrots finely enough to blend seamlessly into your batter.

  • Baking Pans

    Three 20-23 cm (7.87-9.05 inch) pans are perfect for baking the cake layers. Line with parchment paper for easy removal.

  • Cooling Rack

    To cool the layers evenly without getting soggy bottoms. Allow cake layers to cool completely before frosting.

Instructions

Step 1

Preparation: This recipe is calculated for a 20-23 cm (7.87-9.05 inch) cake.

Step 2

Step 1: Grate the carrots on a fine grater.

Step 3

Tip: For a smoother texture, make sure to grate the carrots finely.

Step 4

Step 2: Chop the walnuts with a knife and toast them in a dry frying pan until fragrant. Put them in a bowl, immediately add the butter and salt, mix, and leave to cool.

Step 5

Tip: Toasting the nuts enhances their flavor.

Step 6

Step 3: Beat the eggs (at room temperature) with the sugar until a strong foam forms.

Step 7

Tip: Room temperature eggs whip better, resulting in a lighter batter.

Step 8

Step 4: Continuing to whisk, pour in the vegetable oil in a thin stream.

Step 9

Step 5: Sift together the flour, baking soda, and baking powder to avoid lumps.

Step 10

Tip: Sifting ensures an even distribution of the leavening agents.

Step 11

Step 6: Gradually add the flour mixture to the batter. Then, add the orange zest and juice, carrots, and nuts. Mix well.

Step 12

Step 7: Divide the batter into three equal parts and pour into greased and floured cake pans.

Step 13

Tip: Ensure the pans are prepared well to prevent sticking.

Step 14

Step 8: Bake in a preheated oven at 356°F (180°C) for 25 minutes.

Step 15

Tip: Check for doneness by inserting a toothpick. It should come out clean.

Step 16

Step 9: Once baked, let the cake layers cool completely.

Step 17

Step 10: Beat the room-temperature butter with powdered sugar until fluffy. Continue to beat while adding the cream cheese and mascarpone until the mixture is smooth and fluffy.

Step 18

Step 11: Assemble the cake by spreading the cream between each layer. Cover the entire cake with the remaining cream.

Step 19

Tip: For a smoother finish, use a spatula to even out the cream.

Step 20

Step 12: Decorate the cake as desired and place it in the fridge to set and soak for at least 2 hours before serving.

Servings

When it comes to serving this delicious carrot cake, the possibilities are endless! For a classic look, generously top it with the cream cheese frosting and finish with a light dusting of powdered sugar or a sprinkle of finely chopped walnuts. If you’re feeling a little more adventurous, consider adding a **drizzle of caramel** sauce over each slice - trust us, it’s a game-changer! 🍮

Hosting a party? Transform your cake into **bite-sized cake pops** by rolling crumbled cake pieces with frosting into balls and coating them in chocolate. Kids adore them, and they’re a hit at any gathering. 🎉

You can also get creative with flavors by adding a bit of **spice** - think cinnamon, nutmeg, or even a pinch of cardamom - to your frosting for a unique twist that’s bound to impress. No matter how it's served, this carrot cake is sure to be the star of your dessert table! ⭐

Variations

🌱 If you are looking for a gluten-free option, simply swap out the flour for a gluten-free flour blend. Make sure to check that your baking powder and baking soda are also gluten-free.

🥕 For a vegan version, substitute the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg), replace butter with coconut oil, and use vegan cream cheese and mascarpone for the frosting. You'll still get that deliciously moist carrot cake without any animal products!

Faq

  • Why is my cake dense and not fluffy?

    Be sure to beat the eggs and sugar until a strong foam forms and sift the dry ingredients to avoid lumps, both are crucial for a light and fluffy texture.

  • Can I use a different oil?

    Yes, you can substitute the vegetable oil with canola or even melted coconut oil for a slightly different flavor profile.

  • How can I tell if the cake layers are done baking?

    Insert a toothpick into the center of the cake; if it comes out clean, your cake layers are done!

  • Can I make the frosting ahead of time?

    Absolutely! You can prepare the frosting a day in advance and store it in the refrigerator. Just give it a quick whip before use.

  • What’s the best way to prevent carrot cake from drying out?

    Make sure not to overbake the cake, and store it tightly wrapped in plastic wrap or in an airtight container to retain moisture.

  • Can I freeze the cake layers?

    Yes, you can freeze the unfrosted cake layers. Wrap them well in plastic wrap and aluminum foil, then store in the freezer for up to three months.

Nutrition facts

Rich carrot cake
Recipe Yield:1 cake (about 12 servings)
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:10g
Protein:5g
Total Carbohydrate:45g
Total Sugars:30g