The approaching Easter and the coming spring in general can’t be without some carrot cake. This time I incorporated the carrots into the normal cake, not the sheet cake. Such a cake looks more festive and is also suitable for an Easter table. Carrot Cake with Mascarpone Filling consists of a fluffy carrot cake and soft filling with mascarpone and cream cheese. The cake batter is soft, fluffy and beautifully orange thanks to the carrots. I added spices like cinnamon, ginger and orange zest to it, so the batter has a nice spicy taste with orange undertones. You can’t really taste the carrot in the cake, it tastes more like spices and orange. I kept the filling simple, just whipped cream, mascarpone, cream cheese and sugar to complement the spiced cake with a subtle flavor. Overall this filling is so basic, it goes with pretty much everything and you can’t go wrong with it. This fluffy spring cake is a must-try for Easter.
- Cake:
- 200 g brown sugar
- 100 g crystal sugar
- 240 ml vegetable oil
- 4 large eggs
- 140 g buttermilk
- 1 teaspoon vanilla extract
- 310 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoon orange zest
- 260 g grated carrots (about 4 large ones)
- Mascarpone Filling:
- 300 ml heavy cream
- 500 g mascarpone
- 200 g cream cheese
- 4 tablespoon icing sugar
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Cake:
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In a bowl, mix together brown sugar, crystal sugar, oil, eggs, buttermilk and vanilla extract.
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In another bowl, whisk together flour, baking powder, baking soda, salt cinnamon, ginger, nutmeg and orange zest.
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Add the flour mixture into the oil mixture and stir with a spatula until a homogeneous mixture is created.
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Add grated carrots, mix well.
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Pour the batter onto a baking pan lined with baking paper.
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Bake at 180 degrees for 45-50 minutes or until a toothpick inserted comes out clean. Be careful not to overbake.
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Let cool, cut into three layers and fill with filling.
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Filling:
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Whip heavy cream.
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Add mascarpone and cream cheese, beat.
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Add icing sugar and beat with a mixer on low speed until a lump-free consistency is created.
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To assemble:
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Put the filling on the cake (on one of the three layerand spread it evenly.
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Place the second cake layer on top, add the filling again and then place the last third layer on top of the filling.
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Apply and smooth the remaining filling over the top of the last/third layer and on the sides of the cake.
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Put the cake in the fridge to cool and set.
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It can be decorated with marzipan cake decorations right before serving. (however, they melt if they are on the cake for too long so you really need to put them on the cake right before serving).
- Baking pan - 23 cm
- Recipe adapted from Sally´s Baking Addiction
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