This Carrot Cake is amazingly moist and delicious, made with lots of freshly grated carrots, and frosted with mascarpone cheese frosting.
I will keep the name of this cake simple – just, Carrot Cake – no attributes as the best, amazing, etc… although this is our favorite carrot cake recipe and we consider it as the best one, but since there are lots of recipes for carrot cakes, and hopefully you’ll try our recipe, too, and make your own judgment.
I was planning to publish this recipe around Easter, but till Easter is more the 4 months, and I don’t want to wait so long to share this recipe with you, and now in time, when everyone publishes recipes with pumpkins, cranberries, and other seasonal food, I come up with this recipe :).
Why I really love this recipe – there are no nuts, pineapples, raisins, and any unnecessary spices in this cake. Only a huge amount of fresh carrots – 750 grams ( 1 1/2 lb), a little bit of vanilla extract, and 1 tablespoon of ground cinnamon, the simpler, the better. And for frosting – I used mascarpone cheese, instead of classic cream cheese frosting. 
If you find the amount of frosting to scarce, you can double it, and you can substitute mascarpone for cream cheese if you prefer it.
Special thanks to my sister-in-law Ivana 🙂 for sharing this recipe with me!
Carrot Cake
Ingredients
- 4 eggs
- 350 grams granulated sugar (1 3/4 cups;12.3 oz)
- 220 ml vegetable oil (1 cup -1 tablespoon; 7.4 fl oz)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- pinch of salt
- 300 grams all-purpose flour ( 2 1/8 cup; 10.5 oz)
- 750 grams finely grated fresh carrots 1 1/2 lb
Frosting:
- 250 grams mascarpone (8 oz) or cream cheese
- 50 grams butter room temperature
- 60-120 grams icing sugar (1/2-1 cup) depending on your taste (if you are a sweet tooth add more sugar)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 165°C (325°F).
- Grease and flour or cover bottom of 13x9 inch baking pan with baking paper.
- In a mixing bowl, mix eggs and sugar until frothy. Add oil and vanilla extract and mix until incorporated.
- In a separate bowl mix together flour, salt, baking powder, baking soda, and cinnamon until combined.
- Add dry ingredient mixture to mixing bowl and mix until incorporated. Fold in grated carrots and stir until combined.
- Pour batter in prepared pan and bake around 50 minutes, or until a toothpick inserted in a middle comes out clean.
- Cool cake until reaches room temperature.
- For the frosting, mix softened butter and mascarpone (or cream cheese) until smooth, around 1-2 minutes. Add vanilla and sugar and beat until combined.
- Frost cooled cake with prepared frosting.
- * Recipe didn't come with the exact amount of icing sugar in the frosting, so the amount you add depends on your taste. I don't like my frosting too sweet so I always add less sugar.
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