Carrot Cake with Mascarpone Frosting

Julia Ferguson


My mission was to make a carrot cake whose frosting was not too sweet, but used mascarpone cheese instead of the usual cream cheese frosting. Well let me just say that I have fallen in love with mascarpone cheese. I had mascarpone leftover, and was eating it on bagels, waffles with peaches and strawberries, OH MY GOODNESS!
I did get to taste this cake the other day at my sister's house, (honestly, what was she waiting for, I thought she would never ask) thank goodness there was cake left to taste. Delish, and so worth a remake.
This recipe came from Fine Cooking website.

pinch tips: How to Grease a Pan



Depends on size of portions served.




1 1/2 c
all-purpose flour
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
1 tsp
baking powder
3/4 tsp
1/2 tsp
baking soda
1 1/2 c
3/4 c
neutral tasting oil, I used canola
3 large
1 tsp
4 medium
carrots, finely grated, abt 2 c, I ended up using about 6 carrots to get 2 cups.
3/4 c
finely chopped pecans


18 oz
mascarpone cheese, well chilled
1 1/2 c
heavy whipping cream
1/4 c
plus 1 1/2 tbsp. sugar
1 1/2 tsp

Directions Step-By-Step

Preheat oven to 350 degrees F.
Coat a 10x15 inch jelly roll pan with cooking spray. Line pan with parchment paper and spray the parchment with cooking spray, as well. Set aside.
For the jelly roll pan-I didn't have one the size called for so I used an 11.5 in.x16.5in sheet pan. The down side of using a bigger pan is the cooking time is less, so keep an eye on the cake.
In a medium bowl, whisk together well, flour cinnamon, ginger, nutmeg, baking powder, salt and baking soda. Set aside.
Using a stand mixer with the whisk attachment beat sugar and oil on medium speed until smooth-abt 1 min.
add eggs one at a time, beat well after each addition. Add vanilla. Reduce speed to low and mix in finely grated carrots and finely chopped pecans.
Fold in dry ingredients by hand with spatula.
Pour batter into prepared pan, spreading evenly. Tap pan on counter to settle batter. Bake until toothpick comes out clean. 18-20 minutes. Turn pan halfway through baking time. This part was a little scary as I have always been taught to never disturb a cake while baking, but I got through it and you will too.
Transfer to cooling rack and let cake cool completely in pan.
Once cake is completely cooled, flip cake out onto a board. I used a large cooling rack that was bigger than my sheet pan.
Remove the parchment paper.
Cut cake in half, then cut in half again.
For the Mascarpone Frosting:
With wisk attachment for stand mixer, beat mascarpone, whipping cream, sugar and vanilla on medium speed until smooth, about 1 min.
Increase speed to medium high and beat until frosting holds stiff peaks 30-60 seconds. Do not overbeat or frosting will lose it's luster.
Use about 1/2c. frosting for each layer. I just went for it and hoped I had enough for the sides.
Assemble the cake:
One side of my cake was thinner than the other, so I had to turn my layers alternately so they would stack evenly.
For the first layer place the top side down on your plate. Use about 1/2c. frosting on top of the layer. Place next layer on top and frost, so on and so forth, until all layers have been stacked and frosted. Then frost the sides. Cover frosted cake with plastic wrap and refridgerate cake at least 2 hrs. before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American