🥕 Moist Carrot Cake with Creamy Mascarpone Frosting
This moist, rich, and perfectly spiced carrot cake is packed with freshly grated carrots and crunchy walnuts, then layered with a silky mascarpone cream cheese frosting. It’s a beautiful dessert for birthdays, holidays, or any special occasion!
🛒 Ingredients
For the Carrot Cake
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional)
4 large eggs, room temperature
1 cup (200 g) granulated sugar
¾ cup (150 g) brown sugar, packed
1 cup (240 ml) vegetable oil
2 teaspoons vanilla extract
3 cups (300 g) finely grated carrots
¾ cup (75 g) chopped walnuts or pecans
½ cup crushed pineapple, well drained (optional, for extra moisture)
For the Creamy Mascarpone Frosting
8 oz (225 g) mascarpone cheese, cold
8 oz (225 g) cream cheese, softened
1½ cups (180 g) powdered sugar, sifted
1 teaspoon vanilla extract
1 cup (240 ml) cold heavy whipping cream
Optional Decoration
Chopped walnuts
Finely shredded carrots
A sprinkle of cinnamon
👩🍳 Instructions
1. Prepare the cake pans
Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Mix the wet ingredients
In another large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth and well combined.
4. Make the batter
Gradually add the dry ingredients to the wet mixture and stir just until combined. Fold in the grated carrots, chopped walnuts, and crushed pineapple if using. Don’t overmix, as this can make the cake less tender.
5. Bake
Divide the batter evenly between the prepared pans. Bake for 30–38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
🍰 Make the Mascarpone Frosting
Beat the softened cream cheese and powdered sugar until smooth.
Add the mascarpone and vanilla, mixing on low speed just until combined. Avoid overmixing mascarpone.
In a separate cold bowl, whip the heavy cream until soft-to-medium peaks form.
Gently fold the whipped cream into the mascarpone mixture until smooth, fluffy, and creamy.
🎂 Assemble the Cake
Place one completely cooled cake layer on a serving plate.
Spread a generous layer of mascarpone frosting over the top.
Add the second cake layer and frost the top and sides.
Decorate with walnuts and delicate shredded carrots, just like the beautiful rustic-style cake in your photo.
Chill for 30–60 minutes before slicing for cleaner layers.
✨ Baker’s Tips
Freshly grate your carrots instead of using pre-shredded carrots—they add much more moisture.
Don’t overbake! This is the secret to a wonderfully soft and moist carrot cake.
Keep the finished cake refrigerated because of the mascarpone frosting.
For the best flavor, let the cake sit overnight in the refrigerator and bring it slightly toward room temperature before serving.
Prep Time: 30 minutes
Bake Time: 30–38 minutes
Servings: 12–14 slices
🥕🍰 Enjoy every moist, spiced bite with that irresistibly creamy mascarpone frosting!
