Carrot cake with mascarpone cream
Cakes don't have to be just the equivalent of a pastry chef's and time-consuming work. We have a recipe for a simple cake for you. Thanks to grated carrots, it is juicy and, together with mascarpone cream, it creates a delicious dessert for everyday and festive moments.
Ingredients · Servings 1 where
- 2 cups plain flour
- 3 eggs
- 1.5 cups of sugar
- 2 cups finely grated carrots
- 3/4 cup oil
- 3/4 cup buttermilk
- 2 teaspoons of baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon grated nutmeg
- 1 teaspoon ground ginger
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Cream:
- 150 g mascarpone
- 150 g cream cheese (Lucina, Philadelphia)
- 85 g powdered sugar
- 1/2 teaspoon vanilla extract (or 1 tablespoon lemon juice)
Method · 1 h 10 min
- First, mix all the dry ingredients in a bowl. In a second, larger bowl, beat all the wet ingredients with a mixer. Preheat the oven to 180 °C.
- Slowly add the dry mixture to the beaten wet mixture and only then add the grated carrots.
- Pour the batter into a greased and lined round cake tin and bake for 30-40 minutes. Then let cool and cut the cake in half.
- Mix all the ingredients for the cream thoroughly and spread the resulting cream over the bottom of the sliced cake.
