Chantilly Carrot Cake
Elevate your dessert game with this indulgently moist Chantilly Carrot Cake, a perfect blend of classic comfort and gourmet sophistication. Packed with freshly grated carrots, tangy crushed pineapple, and optional crunchy walnuts or pecans, this spiced cake is bursting with flavor and texture. The true showstopper? A luscious Chantilly cream frosting made with velvety mascarpone cheese, fluffy whipped cream, and a touch of sweetness that perfectly complements the warm spices. Ideal for celebrations or as a decadent treat, this layered beauty is as stunning to serve as it is delicious to savor. With its fluffy texture, decadent frosting, and a hint of elegant flair, this is the ultimate carrot cake to impress your guests.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Carrots (grated)
- 0.5 cups Crushed pineapple (drained)
- 0.75 cups Chopped walnuts or pecans (optional)
- 2 cups Heavy whipping cream
- 0.5 cups Powdered sugar
- 8 ounces Mascarpone cheese
- 1 teaspoon Vanilla extract (for Chantilly cream)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Gradually stir the wet ingredients into the dry mixture until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and chopped walnuts or pecans (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
For the Chantilly cream, beat the heavy whipping cream and powdered sugar in a large bowl with a hand or stand mixer until soft peaks form.
In a separate bowl, beat the mascarpone cheese and vanilla extract until smooth.
Gently fold the mascarpone mixture into the whipped cream until fully combined and fluffy.
Once the cakes are fully cooled, spread a layer of Chantilly cream on top of one of the cakes.
Place the second cake layer on top and frost the top and sides with the Chantilly cream.
Decorate with additional chopped nuts or shredded carrot, if desired, and refrigerate for at least 1 hour before serving.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 43.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
