Carrot cake with mascarpone cream
8 servings
80 minutes
This cake is wonderful because you can easily change it to suit yourself. Add different nuts, dried fruits, change the cream. But as for me, the creamy lemon cream suits it best. And expensive mascarpone can be replaced with cottage cheese with cream or sour cream. In general, do not be afraid to experiment and enjoy your meal.
1
Beat the eggs lightly with brown sugar and vegetable oil.
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Vegetable oil: 250 ml
2
Add flour sifted with salt, baking powder, and spices. Whisk until smooth.
- Wheat flour: 230 g
- Salt: pinch
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Nutmeg: 0.5 teaspoon
3
Add chopped nuts, carrot, and orange zest and mix.
- Walnuts: 150 g
- Carrot: 300 g
- Oranges: 1 piece
4
Transfer the dough to a greased pan and place it in a preheated oven at 180 degrees. Bake for about 50 minutes, until a toothpick comes out clean.
5
Remove the pie from the oven, let it cool, and cut it into 2 parts (or serve it whole, like a cake)
6
We are preparing the cream. For this, we beat the cream cheese with powdered sugar. We add lemon juice to taste and mix.
- Mascarpone cheese: 300 g
- Powdered sugar: 90 g
- Lemon: 0.5 piece
7
While the layers cool, the cream rests in the refrigerator.
8
On the first layer, we place thinly sliced, peeled orange and a layer of cream. We cover it with the second layer and generously coat the entire cake with cream.
- Oranges: 1 piece
9
Put in the fridge for 1-2 hours. Ready.