Carrot Cake
This Carrot Cake is amazingly moist and delicious, made with lots of freshly grated carrots, and frosted with mascarpone cheese frosting.
Servings: 15
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.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!