Serves 8
Carrot Cake Ingredients:
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Mascarpone Topping Ingredients:
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Preparation:
For the Carrot Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, combine grated carrots, granulated sugar, brown sugar, eggs, and vegetable oil. Mix well until the ingredients are fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple and chopped nuts (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Mascarpone Topping:
- In a mixing bowl, combine the softened mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and well combined.
- Once the carrot cake has cooled completely, spread the mascarpone topping evenly over the top of the cake.
- Optional: Garnish with additional chopped nuts or a sprinkle of cinnamon for decoration.
- Slice and serve. Enjoy your delicious carrot cake with mascarpone topping!
This recipe is sure to be a crowd-pleaser with its moist carrot cake and creamy mascarpone topping.
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