Carrot Cake with Mascarpone Cream and Pecans
A soft, flavorful carrot cake with a smooth mascarpone frosting and a sprinkle of pecans — simple, delicious, and irresistible.
Equipment
Ingredients
For the Cake
- 225 g brown sugar
- 2 large eggs
- 150 ml sunflower oil
- 75 ml Greek yogurt
- 1 tsp vanilla extract
- 225 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ⅓ tsp salt
- 225 g carrots peeled and grated
- 75 g pecans chopped (plus extra halves for decorating)
For the Frosting
- 150 g mascarpone cold
- 60 g cream cheese cold
- 150 ml heavy cream (30–35% fat), very cold
- 90–110 g powdered sugar to taste
- 1 tsp vanilla extract to taste
Instructions
- Preheat the oven: Heat to 160 °C (320 °F) top/bottom heat, or 150 °C (300 °F) with fan. Grease and line a 24 cm round cake pan with baking paper.
- Mix wet ingredients: In a large mixing bowl, whisk together the brown sugar, eggs, oil, yogurt, and vanilla until smooth and creamy.
- Prepare dry ingredients: In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Sift this mixture over the wet ingredients and gently stir until just combined. Do not overmix.
- Add carrots and nuts: Fold in the grated carrots and chopped pecans (or walnuts) with a spatula until evenly distributed.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 50–65 minutes. Start checking at 50 minutes — the cake is ready when a toothpick inserted in the center comes out clean and the top springs back lightly when pressed.
- Cool: Let the cake rest in the pan for 10 minutes, then carefully remove it and cool completely on a wire rack. (Tip: place it upside down if you’d like a flatter top.)
- Make the frosting: Place mascarpone, cream cheese, heavy cream, powdered sugar, and vanilla in a bowl. Beat everything together until smooth and fluffy. Chill for 20–30 minutes before using.
- Assemble & decorate: Spread the frosting evenly over the cooled cake (covering the sides too, if you like). Decorate with pecan halves arranged around the edge and finish with a light dusting of cinnamon.
Notes
- Grating Carrots: Finely grated carrots will blend better into the batter, keeping the cake moist and evenly textured.
- Frosting Tips: Chill the frosting for 20–30 minutes before spreading for easier handling and a firmer finish.
- Storage: Store the frosted cake in the refrigerator for up to 3 days. The unfrosted cake can be kept at room temperature for 1–2 days, tightly covered.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 45gProtein: 4gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 9.6IUVitamin C: 3mgCalcium: 60mgIron: 1mg
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