Spicy Carrot Cake with Raspberry Filling Recipe

Start by preparing a 20x6x6 cm (8x2.5x2.5 inches) pan by greasing it with butter and dusting it with flour, or line it with parchment paper. This will ensure that your cake does not stick.

In a mixing bowl, combine **the eggs** with **the sugar**. Beat them together until they are well mixed and slightly frothy. Next, add the **vegetable oil** and mix thoroughly to combine all the wet ingredients.

Gradually incorporate the **dry ingredients**: all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix everything together until you have a smooth batter.

Fold in the **grated carrots** and **chopped walnuts or pecans**, ensuring they are evenly distributed throughout the batter.

Pour the cake mixture into the prepared pan and place it in an oven preheated to 160 degrees Celsius (320 degrees Fahrenheit). Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, immediately turn the pan upside down to release the cake from the tube. Allow it to cool for a few minutes before carefully removing it from the pan and letting it cool completely on a wire rack.

In a small saucepan, mix **the sugar** with **the pectin**. This will help prevent lumps when you add the mixture to the raspberry purée. Gradually pour this mixture into the **raspberry purée** while stirring continuously.

Heat the saucepan over medium heat, stirring until it reaches a boil. Once boiling, remove from heat and quickly stir in the **citric acid** until completely mixed. Allow the filling to cool before using.

In a mixing bowl, combine the **mascarpone**, **heavy cream**, and **powdered sugar**. Using a hand mixer or whisk, beat them together until the mixture is stable and smooth. It should have a creamy texture that holds its shape.

Transfer the cream into a piping bag fitted with your desired nozzle. Once the cake has completely cooled, pipe the cream on top of the cake for a beautiful finish. Place the decorated cake in the refrigerator to chill for a while.

For the best experience, serve the cake at room temperature. It can be kept in the fridge for about 3 days with the cream, or up to 7 days without the cream. Enjoy the delightful flavors of this cake!