Carrot cake with mascarpone and lemon cream

Name: Carrot cake with mascarpone and lemon cream - Angela C.
Ingredients: 285 g soft butter; 285 g brown sugar; 5 organic eggs separated into whites and yolks; zest and juice of one orange; 170 g flour; 1 packet of baking powder; 150 g chopped walnuts and 30 g for decoration; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated ginger; 300 g grated carrots; sea salt. For the glaze: 200 g mascarpone; 230 g ricotta; 90 g powdered sugar; zest and juice of one lemon.

Dessert - Carrot cake with mascarpone and lemon cream by Angela C. - Recipia

Carrot cake with mascarpone and lemon cream I came to make this carrot cake after trying a slice at Starbucks. I wasn't a declared fan of this type of dessert until I tasted their combination. I wanted to try my own version at home, without too many complications, with a clear taste of carrots, nuts, and a refreshing layer of cream with mascarpone and lemon. I have made it several times in recent years, including for birthdays or when I wanted something sweet, but more homemade. Quick info Total time: about 3 hours (includes cooling) Preparation time: 45 minutes Baking time: 50 minutes Servings: 10-12 slices, depending on how you cut it Difficulty: medium, especially when mixing the batter and assembling the cream Recipe type: homemade dessert, suitable for holidays or meals with multiple guests Ingredients For the cake: 285 g soft butter (at room temperature) 285 g brown sugar 5 eggs (separated, whites and yolks) Zest and juice of one orange 170 g flour 1 packet baking powder (10 g) 150 g chopped nuts + 30 g for decoration 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated ginger 300 g grated carrots (on the large grater) A pinch of sea salt For the cream: 200 g mascarpone 230 g ricotta 90 g powdered sugar Zest and juice of one lemon Preparation method 1. Preparing the cake: Line a round cake pan with removable sides with a little butter. I use one that is 22 cm, but a similar diameter works too. Preheat the oven to 180°C, so it's hot when the batter is ready. 2. Mix the soft butter with the brown sugar in a large bowl until you get a fluffier cream. Add the yolks, one at a time, and mix after each addition. Then add the zest and juice of the orange. 3. Gradually incorporate the flour mixed with the baking powder. Add the chopped nuts (150 g), cinnamon, ginger, and grated carrots. Mix just until everything is combined. 4. Separately, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the batter using wide, upward motions to avoid losing the air from the meringue. It's important not to overmix. 5. Pour the batter into the prepared pan. Bake in the preheated oven at 180°C for about 50 minutes. After 45 minutes, check with a toothpick; if it comes out clean, the cake is done. If not, leave it a little longer and check again. 6. Remove the cake from the oven and let it cool completely in the pan. Do not try to remove it while it is warm, as it can break easily. 7. Preparing the cream: In a medium bowl, mix the mascarpone with the ricotta, powdered sugar, zest, and juice of the lemon. Use a mixer for 1-2 minutes until you get a smooth, slightly tangy cream. If it's too runny, refrigerate it for 10-15 minutes to firm up a bit. 8. Assembly: Remove the cooled cake from the pan. Spread the cream on top. Sprinkle the remaining chopped nuts (30 g) over the cream for texture. Refrigerate the cake for at least 2 hours to allow the cream to set well. 9. Serve the slices cold. Cut with a sharp knife, and the cake will retain its beautiful shape. Why I make the recipe often I love that it results in a rich, flavorful dessert that isn't complicated to make. The cake stays moist for a few days, and the cream is balanced, not overly sweet or heavy. Plus, the ingredients are available all year round. Tips and variations Tips Do not let the grated carrots sit too long before adding them to the batter, or they will release water. Use brown sugar for a more caramelized flavor in the cake. Beat the egg whites well, but do not overdo it when folding them in, so you don't lose the air. Do not rush the cooling of the cake, or the cream will melt. Substitutions Ricotta in the cream can be replaced with well-drained, fattier cottage cheese if you can't find ricotta. Nuts can be replaced with chopped almonds for a different flavor. For those who cannot tolerate ginger, it can be omitted, but it will slightly change the flavor profile. Variations You can add raisins or cranberries to the batter if you want an extra texture. If you prefer a sweeter cream, slightly increase the amount of powdered sugar. The cake can be cut in half if you want a two-layer cake with cream, but it's not mandatory for this quantity. Serving ideas The cake goes well cold, alongside coffee or tea. It's suitable for festive meals or as a main dessert for the weekend. It can also be decorated with candied orange peel or a few thin strips of sautéed carrot for a more interesting appearance. Frequently asked questions 1. Can I use white sugar instead of brown sugar? Yes, you can use white sugar, but the cake will have a less intense flavor and a lighter color. 2. Can the cake be frozen? The cake can be frozen without cream, well wrapped in foil. The cream does not freeze well as it changes texture. 3. What can I substitute for the orange if I don't have one? You can use lemon instead of orange for the cake, but the final taste will be more sour. 4. Can it be made with whole wheat flour? You can replace part of the white flour with whole wheat flour, but the cake will come out denser. 5. How long can I keep the cake in the fridge? The cake lasts in the fridge for 3-4 days, well covered. Nutritional values (estimate) One slice (out of 12 servings) has approximately 380-410 kcal. Protein: 7-8 g Fat: 25-28 g Carbohydrates: 28-30 g These values are estimates and depend on the exact quantities and ingredients used (e.g., type of ricotta, how fatty the nuts are, how much cream you put on each slice). Storage and reheating The cake is stored in the fridge, covered with foil or in a closed container. The cake stays moist even after 2-3 days, and the cream remains stable. I do not recommend reheating; it is served cold, straight from the fridge. If you leave it too long at room temperature, the cream will soften. That's it – a carrot cake with mascarpone and lemon cream, without unnecessary complications. It may seem lengthy after the list, but the steps are straightforward, and the ingredients are not demanding. If you make it, let it chill a bit before cutting.

Carrot cake with mascarpone and lemon cream

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