Carrot Cake with Mascarpone Cream Cheese is so lovely. Have you ever served it for breakfast?
You can really enjoy eating this cake for breakfast; Sit down and enjoy a cup of coffee with a moist and delicious piece of this cake. The combination of carrots, cinnamon, Mascarpone, and cream cheese is so good, and you simply can’t say that it can be eaten for dessert only. This gorgeous and moist cake is covered with a creamy Mascarpone topping and walnuts. It’s perfect for any occasion! This cake is fantastic, and this is the best recipe for you to make with your own hands in your own kitchen. Enjoy it!
For making the Carrot Cake with Mascarpone Cream Cheese, you have to preheat an oven to 180°C (350°F). Butter two 22cm (9-inch) cake pans, and line the bottom of them with parchment paper; set them aside.
Separate egg whites from egg yolks (we need both). Placing the egg whites into a large bowl; set it aside. Mix the flour, baking powder, baking soda, cinnamon, and a pinch of salt.
In a large bowl, beat sugar and the oil with an electric mixer on medium-high speed for 3 minutes. Add the egg yolks to the mixture one by one. Whisk in the grated carrots, then pour the lemon juice, and finally chopped walnuts.
Fold the flour into the mixture. Mix it on low speed until just combined. Beat the egg whites until they are light and foamy, and then use a silicone spatula to fold them slowly into the mixture.
Divide the Carrot Cake mixture between the two prepared cake pans. Gently smooth out the top with a spatula. Bake them for 40-45 minutes.
Remove the cakes from the oven and put them on a wire cooling rack until getting cool.
Meanwhile, you can make the frosting. Put the Mascarpone cheese, Willie Cream Cheese, and sugar into a bowl and beat them with an electric mixer until smooth and creamy. Then add the orange zest, and mix.
Transfer one of the cakes to the platter. Spread half the frosting on it. Place the second layer on top and spread the other half of the frosting. Sprinkle with the walnut, if you want. Now it is ready to serve! Enjoy!
This is very important not to overbake the cake. So watch your cakes; they should still look moist, but not sticky (not sticking to toothpicks).
The Carrot Cake can be baked one day ahead and kept covered at room temperature.
Carrot Cake with Mascarpone Cream Cheese frosting needs to be stored in the fridge because of the Mascarpone topping.
The cake can be frosted up to 12 hours before serving.