Carrot cake with mascarpone topping
30—45 Min
A carrot cake that’s always a favourite - with crunchy walnuts, a hint of orange and warming spices. Topped with a smooth mascarpone cream, it’s perfect for enjoying with a cup of coffee or sharing with family and friends.
Ingredients
- 4 eggs
- 270 goil
- zest of ½ organic orange
- 500 ggrated carrots
- 500 gplain flour
- 0.25 packBaking powder with spices - warm and spicy
- 5 gBaking Soda
- 140 gchopped walnuts
- 1 generous pinch of salt
For mascarpone topping:
- 70 gsugar
- 500 gmascarpone
- 3 sheetsgelatin
- 200 gwhipping cream
Preparation
- 1
Preheat the oven to 180°C. Beat the eggs with the sugar until light and fluffy. Slowly pour in the oil while mixing. Add the orange zest and grated carrots.
- 2
Mix all the dry ingredients together and fold them into the egg mixture. Finally, fold in the walnuts.
- 3
Spread the batter evenly over the baking tray and bake for 30 to 45 minutes. Also suitable for baking in an air fryer! Baking time may vary depending on your air fryer model. Simply do the toothpick test by inserting it into a cake – if it comes out clean, the cake is done.
- 4
For the topping, soak the gelatine in cold water. Stir the mascarpone with the sugar until smooth. Whip the cream until stiff. Carefully warm the gelatine and stir in a little of the mascarpone cream. Then mix it into the remaining cream. Finally, fold in the whipped cream.
- 5
Once the cake has cooled, spread the mascarpone cream over the top.
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