This moist & decadent carrot cake combines fresh carrots, walnuts & pineapple to create a sinful delight, enveloped in a luscious mascarpone cream frosting.
Happy Ganesh Chaturthi everyone. I am bringing you a treat today. Carrot cake was the first cake I had ever made in my life. It was a box-mix that I had begged and goaded my mom to pick up at the grocery store. We had got a new cooking range, and I was dying to experiment with the oven. She relented after a while, so I picked it up. That carrot cake, came out perfect. The fifteen year old me was ecstatic. I knew how to bake a cake. My family loved the cake. I was the most confident teenager around. I boasted I could even make the same from scratch. I knew the flavours well enough anyway. So I began, churning out one cake after the other, each version of carrot cake worse than the other. The experience was so humbling.
THE VIDEO OF CARROT CAKE WITH MASCARPONE CREAM:
It took persistence and that zeal to keep on at it, that finally bore fruit. Took me a good year or so but I had mastered the carrot cake. Today, I will share with you the recipe that has got me consistent results time and time again. I have finished the cake with a sweetened mascarpone cream. I think it pairs wonderfully with this decadent cake. The complete demonstration for both is in the recipe video.A decadent #carrot #cake with mascarpone cream is perfect any time. Click To Tweet
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THE SKINNY ON THE CARROT CAKE:
My version of a carrot cake relies on many things. Sweet carrots, fresh diced pineapple and loads of walnuts. It is these fresh ingredients that lend sweetness and texture to the cake. It makes the rest of the spices literally sing. That hum of spices would over-power carrots alone but with the sweetish acidity of the pineapples and the nutty flavour of the walnuts it all balances the cake beautifully. Plus, they make my cake incredibly tender. And who doesn’t want that?
This cake calls for a whopping 500gm of shredded carrots. That’s a lot of carrots. You are in for a good calorie burn if you shred the carrots manually. Don’t you worry about the carrots though. When they are finely shredded they melt and meld right in to the cake. The cake therefore has a wonderful mouth-feel.
Carrot cake is nothing new or fancy. Carrots and beets have used to sweeten cakes since a long, long time. Refined sugar was especially scare during times of yore and people used the natural sweetness of carrots to bring down the need for sugar.
Traditionally, carrot cake calls for a cream-cheese frosting. I like cream-cheese frosting just as much as anyone else. However, my light mascarpone cream gives the cake a luscious, creamy filling. Plus, the mascarpone’s natural sweetness, cuts down on the sugar like nobody’s business.
This cake is so decadent. You have to taste it to believe it. And it keeps like a dream in the freezer, when un-frosted. Imagine, at your service a piece of carrot cake whenever the fancy strikes. Wow! Just remember to eat your vegetables too after indulging in this treat.
I enjoy my slice of cake with a glass of milk. How about you? What is your go-to carrot cake like, with or without nuts and pineapples? Do you like raisins in them too? Let me know.
And don’t forget to come back on Monday, when I bring you a pineapple chutney recipe that I know you will fall in love with.
Let’s be honest though, we all forget things; and with life happening all around you might not remember to come back to check a recipe. Why not subscribe to my updates and I will send you my coconut cookbook, plus delicious recipes every Friday along with hacks and downloadable guides that make cooking food from scratch as easy as it can be for you.
- 440gm Olive oil
- 165gm Granulated sugar
- 160gm Brown sugar
- 6 Eggs, at room temperature
- 5ml Vanilla extract
- 350gm Cake flour
- 5gm ground Cinnamon
- 1gm ground Nutmeg
- A pinch of ground Clove
- 7gm Baking Soda
- 3gm Baking powder
- A pinch of Fine Salt
- 500gm finely grated Carrots
- 50gm Walnuts, roughly chopped
- 200gm fresh Pineapple, roughly chopped
- 200gm Mascarpone cheese, room temperature
- 2ml Vanilla Extract
- ½tsp Ginger powder
- 200gm Whipping Cream, cold
- 50gm Icing Sugar
- Pre-heat your oven to 180°C.
- Beat the oil and the sugars together with an electric whisk till the mixture is lightened up.
- To this, beat in one egg at a time, till all the eggs are fully added. Add the vanilla extract in. Mix till smooth and ribbony in consistency.
- In a separate bowl, combine all the dry ingredients, barring the carrots, walnuts and pineapple.
- In divided batches add the dry powders in to the wet mixture and combine.
- Now fold in the carrots, walnuts and pineapple in to the batter. Combine fully.
- In two separate prepared 10" pans, pour in the batter. Divide the batter equally to ensure even sizing.
- Position the cake tins in the middle of the oven. Bake till a toothpick inserted in to the centre comes out clean; roughly 45 minutes.
- Once done, take the tins out of the oven, invert on to a wire rack for cooling and once completely cooled, wrap in plastic wrap and store in the refrigerator till frosting is to be done.
- Beat the mascarpone cream with a whisk till smooth. Add the sugar, vanilla and ginger powder, beat till everything is thoroughly mixed.
- Add the whipping cream and beat till the formation of soft peaks.
- Store in the fridge, in an air-tight box till use.
- Level the cakes.
- With a spatula, divide the cream between the two layers of the cake.
- Allow to chill in the refrigerator for sometime before serving.
The cream can be store in the fridge up to two weeks.
Nutritional information is a rough estimate of 1 part (of 12) of the cake with the frosting.
Olive oil adds a herbaceous, fresh quality to the cake. I prefer it to any neutral oil.
Baking powder and baking soda are not inter-changeable.
I have spoken about the substitution of cake flour in this recipe and this one too. Please check it out.
SHOW SOME LOVE TODAY:
Please let me know what you like about this recipe. Leave a comment below. And of course don’t forget to download your free copy of my coconut cookbook .
Thank you for reading.
Lots of Love,