Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For one 20cm (8-inch) round cake pan
For the Cake:
For the Mascarpone Cream:
Optional for Decoration:
1/ Prepare the vegetables and lemon: Peel 200g of carrots and grate them finely (not puréed).
Wash 1 lemon well and grate only the yellow outer zest. Avoid the white part, as it can be bitter.
2/ Melt the butter and let it cool: Melt about 90g of butter in a saucepan or microwave. Let it cool to body temperature—if it’s too hot, it could cook the eggs.
3/ Whisk the eggs and sugar: In a large bowl, beat 3 eggs with 100g of sugar until the mixture becomes pale and fluffy.
4/ Add the melted butter: Gradually pour the cooled butter into the egg mixture while gently mixing.
5/ Add the grated carrots and lemon zest: Stir in the grated carrots and lemon zest until evenly combined.
6/ Prepare the dry ingredients and nuts: In a separate bowl, mix together 100g of flour, 100g of roughly chopped almonds, 1 teaspoon of baking powder, a pinch of salt, and a little cinnamon (optional).
7/ Combine the mixtures: Add the dry ingredients to the carrot mixture. Use a spatula to gently fold until just combined—do not overmix. Stop as soon as no dry flour remains.
8/ Pour the batter into the pan: Grease a 20cm (8-inch) round cake pan with butter or line it with parchment paper. Pour in the batter and smooth the surface.
9/ Bake the cake: Bake in a preheated oven at 180°C (356°F) for about 40 minutes. Check doneness by inserting a toothpick in the center—it should come out clean.
10/ Let the cake cool: Leave the cake in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
11/ Make the mascarpone cream: Bring 40g of unsalted butter to room temperature to soften. In a bowl, gently mix 100g of mascarpone, the softened butter, 1 teaspoon of vanilla sugar, and 1 tablespoon of powdered sugar using a spatula. *Avoid using a whisk vigorously, as this may cause the mixture to separate.
Add 1 teaspoon of lemon juice gradually and stir gently. Adjust the amount if the cream becomes too runny.
12/ Frost the cake: Once the cake is completely cool, spread the mascarpone cream over the top.
13/ Decorate:
Finish with your choice of decorations such as chopped nuts, marzipan carrots, or chocolate bunnies and eggs for a festive Easter touch.
⭐️Little Notes from My Kitchen⭐️
⭐️ Oven temperature and baking time: Ovens can vary quite a bit, so don’t worry if yours needs a little more or less time. Just keep an eye on the color, and check with a toothpick—it should come out clean when the cake is ready.
⭐️ Powdered sugar instead of cream: Not a fan of frosting? No problem. Just let the cake cool and dust it with a little powdered sugar for a light, simple finish. Honestly, it tastes great even without anything on top! 😋
⭐️ About the cream: Carrot cakes are often topped with icing (powdered sugar and lemon juice), cream cheese, or fresh cheese. In this recipe, I went with mascarpone and butter for a lighter, smoother finish—but feel free to try your own favorite combination ❤️
⭐️ Frosting tip: Want a smoother finish? After spreading the cream with a spatula, try gently gliding a knife warmed in hot water over the top. It works surprisingly well 💡
⭐️ About the nuts: Personally, I love the texture of roughly chopped almonds—they give a nice bit of crunch.
If you prefer a softer texture, almond flour is a great choice. You could also try hazelnuts, walnuts, or pecans. Just use whatever you have or love most!
⭐️ A little carrot cake history: Carrot cakes became popular in places likethe UK, Germany, and Switzerland when sugar was scarce and carrotswere used to add natural sweetness. In Germany, it’s called Möhrenkuchen or Rüblikuchen, and it’s a classic around Easter time. I even saw it on the shelves at my local supermarket—just like in the photo 😊
Founder of @Umami Sans Frontières
