Carrot cake with mascarpone
8 servings
120 minutes
Carrot cake with mascarpone is a delicate and aromatic dessert that combines an airy texture with the rich flavors of carrot and nuts, along with the creaminess of the frosting. The history of this cake traces back to European culinary traditions where carrots were used as a natural sweetener in baking. The velvety mascarpone and condensed milk cream enhances the flavor further, while a light dusting of cocoa adds sophistication. This cake is perfect for both family tea gatherings and festive occasions. Its lightness and naturalness make it an excellent choice for those who enjoy a balance of sweetness and freshness. Carrot cake with mascarpone is a true culinary masterpiece where each flavor note harmoniously intertwines with another, creating an unforgettable delight.
1
Grate cold butter on a coarse grater and mix it with the carrot.
- Butter: 100 g
- Carrot: 250 g
2
Add sifted flour, baking powder, honey, nuts, and mix everything well.
- Wheat flour: 200 g
- Baking powder (raising agent): 4 g
- Honey: 3 tablespoons
- Walnuts: 50 g
3
Beat the eggs with sugar separately into a thick airy mass.
- Chicken egg: 4 pieces
- Sugar: 50 g
4
Carefully fold the beaten eggs into the carrot mixture and mix quickly. Pour into a greased high-sided mold with a diameter of 20 cm. Place in a preheated oven at 170 degrees for 1 hour.
- Butter: 100 g
5
Remove the cake from the oven and let it cool. Then carefully cut it in half lengthwise.
6
For the cream, mix mascarpone, condensed milk, and cream in a mixer and whip for 1 minute until smooth. Spread half of the cream on one layer, cover with the second, and spread the remaining cream. Dust the cake with cocoa through a sieve, decorate, and refrigerate for 1-2 hours.
- Mascarpone cheese: 250 g
- Condensed milk: 150 g
- Heavy cream 35% fat: 50 ml
