Carrot Cake with Mascarpone Cream Cheese Frosting
- Prep
- 20 min
- Cook
- 45 min
- Yield
- 16 servings
- Level
- medium
- Cuisine
- American
A moist, spiced carrot cake layered with luxurious mascarpone-cream cheese frosting. Warm cinnamon and allspice notes complement grated carrots and toasted walnuts, while applesauce keeps the crumb tender. The frosting combines three dairy elements for a rich, tangy finish. Serve at celebrations, potlucks, or as an elegant dessert for gatherings. This version balances classic flavors with premium spices and mascarpone for depth.
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Ingredients
- 3 cup all-purpose flour
- 2 cup granulated sugar
- 1 tbsp baking soda
- 1 tsp salt
- 2 tsp cinnamon, ground Saigon
- ½ tsp allspice, ground Jamaican
- 1 ½ cup olive oil
- 1 cup unsweetened applesauce
- 4 eggs, lightly beaten
- 1 tbsp vanilla extract, pure
- 3 cup carrots, finely grated
- 1 cup walnuts, chopped
- 4 oz cream cheese, softened
- ½ cup mascarpone cheese
- ½ cup butter, softened
- 2 tsp vanilla extract, pure
- 1 box confectioners' sugar, 16 oz
- ¼ tsp nutmeg, ground
Method
10 steps- 1
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- 2
Combine flour, granulated sugar, baking soda, salt, cinnamon, and allspice in a large bowl.
- 3
Add olive oil, applesauce, eggs, and vanilla extract. Mix until combined.
- 4
Fold in grated carrots and chopped walnuts until evenly distributed.
- 5
Divide batter between prepared pans.
- 6
Bake until a toothpick inserted in the center comes out clean.
- 7
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 8
Beat softened cream cheese, mascarpone, butter, and vanilla extract until light and fluffy.
- 9
Gradually add confectioners' sugar and nutmeg, beating until smooth.
- 10
Layer and frost cooled cake with mascarpone frosting.
Tips
Grate carrots finely and squeeze out excess moisture to prevent a dense cake.
Bring all frosting ingredients to room temperature for a smooth, fluffy finish.
Use a toothpick or cake tester at the cake's center; crumbs clinging to it signal doneness.
Good to Know
Cover and refrigerate frosted cake up to 3 days. Unfrosted cake layers wrap tightly and freeze up to 1 month.
Bake cake layers one day ahead; cool completely and wrap tightly at room temperature. Prepare frosting 2 hours before assembly for easiest spreading.
Slice with a sharp, thin-bladed knife dipped in hot water between cuts. Serve at cool room temperature or chilled.
Common Mistakes
Do not overmix batter after adding carrots to avoid a dense, tough crumb
Do not frost warm cake; crumb coat absorbs frosting unevenly and may slide
Do not skip cooling carrots in pans; removing too early risks cake collapse
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use oil instead of butter in the frosting?
Yes, substitute coconut oil 1:1 for butter. Coconut oil frosting sets firmer when chilled. For dairy-free, use refined coconut oil for neutral flavor.
What if my frosting is too soft to spread?
Refrigerate 15-20 minutes before spreading. Ensure all ingredients were softened, not melted. If using room-temperature bowl, chill frosting an additional 10 minutes.
Can I freeze the frosted cake?
Freeze unfrosted layers up to 1 month. Frosted cake freezes up to 2 weeks; thaw in refrigerator 8 hours before serving to prevent weeping.