spiced carrot cake with sweet mascarpone frosting

We’ve elevated the humble carrot cake to another level with our flavor-packed batter and sweet and creamy mascarpone frosting. This makes such a beautiful double-layered cake that it’s almost too pretty to cut into… though you won’t be able to resist doing so for very long. This is the perfect cake to make for a special occasion such as a birthday or tea party. It’s both delicate and delicious. You can garnish the sides with a bit of grated carrot and chopped nuts, for an even more spectacular looking cake. You’ll never see carrots the same way again.

SERVES 8 TO 10

INGREDIENTS

12 tablespoons (1½ sticks) unsalted butter, softened to room temperature

1½ cups (packed) soft light brown sugar

6 large eggs

1 teaspoon all-natural vanilla extract

1½ cups gluten-free all-purpose flour blend (we’ve used Arrowhead Mills Gluten Free All Purpose Baking Mix)

1 heaping tablespoon plus 1 heaping teaspoon gluten-free baking powder

½ teaspoon ground cinnamon

1 teaspoon salt

½ cup almond meal/flour

2 cups finely grated carrot (about 2 large carrots, peeled)

1 cup walnuts or pecans (about 4 ounces), roughly chopped (optional)

2 tablespoons milk, any % fat you prefer

2 containers (14 ounces each) good-quality mascarpone cheese, softened to room temperature

½ cup confectioner’s sugar (powdered sugar)

STEPS

image Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.

image In a large bowl, cream the butter and sugar until light and fluffy, using either a hand-held or stand electric mixer.

image Add the eggs and vanilla extract and beat until creamy.

image In a separate bowl, sift together the flour blend, baking powder, cinnamon, and salt.

image Stir in the almond meal/flour.

image Gently fold the dry ingredients into the butter mixture and blend until it becomes thick.

image Add 1¾ cups of the carrots, image cup of the walnuts (if using), and the milk and mix well.

image Spoon the batter into the prepared cake pans, dividing evenly.

image Bake for 35 to 40 minutes, or until a toothpick inserted in one of the layers comes away clean.

image Allow the layers to cool fully in the pans before trying to invert them.

image While the layers are cooling, make the frosting. In a medium-size bowl, use a hand-held or stand electric mixer to mix the mascarpone cheese, confectioner’s sugar, and ¼ cup of the remaining walnuts (if using) together until thoroughly incorporated. The consistency should be fluffy. Set aside.

image Carefully invert one of the cake layers onto a serving plate or cake stand and frost the top with a small amount of the frosting; you need just a thin layer to act like a glue to hold the next layer on.

image Carefully invert the second cake layer on top of the frosted layer. Generously cover the cake on the top and sides with the remaining frosting.

image Sprinkle the remaining ¼ cup grated carrot and any remaining nuts over the top and sides the way you like.

image Store the cake in the refrigerator until needed.