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Carrot cake with mascarpone cream

Author
Cookinero 20 Nov 2022
18430
Carrot cake with mascarpone cream

Good afternoon! I present to your attention Carrot cake with mascarpone cream, nuts and pineapple. A very tasty dessert that is served in many restaurants.

How to cook Carrot cake with mascarpone cream

Step 1

Prepare the ingredients: remove the eggs from the refrigerator and leave for 15 minutes. at room temperature. Chop the nuts with a knife or rolling pin into small pieces. Peel the carrots and grate on a fine grater. Cut pineapples into small pieces. Preheat the oven to 180 degrees, cover the bottom of the form with parchment paper and grease it with butter.

Step 2

Carrot cake with mascarpone cream

Make a sponge cake: beat the eggs into a bowl and start beating with a mixer. Without ceasing to beat the eggs, add brown and then white sugar in a thin stream and beat for about 10 minutes. until a light creamy mass is formed. Continuing to beat the egg cream, pour in the vegetable oil in a thin stream. Sift flour through a sieve and mix it into the egg mass. Add salt, soda, ground nutmeg, cinnamon to the dough and mix. Add carrots, nuts, pineapple to the dough and stir.

Step 3

Carrot cake with mascarpone cream

Pour half of the dough into a pre-prepared form and send to a preheated oven. Bake the carrot sponge cake for about 40 minutes. until ready. Then take out the form, get the biscuit and transfer it to the wire rack. Cover the form again with oiled paper and pour the remaining dough. Bake the sponge cake for the carrot cake in the same way as the first one.

Step 4

Prepare the cream: put the cream cheese in a bowl, leave for 10-15 minutes. in warmth. Then start beating the cheese with a mixer. Without ceasing to beat, pour in a thin stream of powdered sugar with vanilla sugar and mix until a homogeneous consistency is formed.

Step 5

Put the bottom cake on a dish, grease it with cream. Cover the layer of cream with the second cake, also grease with cream. Brush the top and sides of the cake with the remaining buttercream. Sprinkle any cake decoration on top and send it to the refrigerator. Carrot cake should be infused in the refrigerator for at least 4 hours.

Carrot cake with mascarpone cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can use cream cheese or ricotta as a substitute for mascarpone, though the texture and flavor will be slightly different.
The cake will stay fresh for up to 3-4 days when stored in an airtight container in the refrigerator.
Yes, simply replace the regular flour with a gluten-free flour blend for a gluten-free version of the cake.
Yes, you can freeze the cake (without cream) for up to 2 months. Thaw in the fridge before adding the cream and serving.
You can omit the nuts or replace them with seeds like sunflower or pumpkin seeds for a nut-free alternative.
Yes, you can use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) as an egg substitute.
Reduce the sugar in the cake batter by 1/4 or use a sugar substitute like stevia for a less sweet version.
Yes, cream cheese frosting, whipped cream, or buttercream are great alternatives for this cake.
Adding a bit of applesauce or crushed pineapple to the batter can help keep the cake extra moist.
Yes, but adjust the baking time accordingly—smaller pans may require less time, while larger ones may need more.

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