My Favorite Carrot Cake with Magic Topping
Indulge in the ultimate dessert experience with "My Favorite Carrot Cake with Magic Topping," a moist, flavor-packed treat perfect for any occasion. This carrot cake boasts a medley of freshly grated carrots, crushed pineapple, crunchy walnuts, and optional plump raisins for a symphony of textures and flavors. Warm spices like cinnamon and nutmeg infuse every bite with comforting aroma, while the star of the show—the luxurious "magic topping"—elevates this cake to a whole new level. Made with rich mascarpone cheese, fluffy whipped cream, and a hint of vanilla, the topping is irresistibly light yet decadent. Ideal for celebrations or as a cozy dessert, this cake is easy to bake and even easier to love. Serve it with extra chopped walnuts or shredded coconut for a gorgeous presentation that's sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.5 cups crushed pineapple, drained
- 0.75 cups chopped walnuts
- 0.5 cups raisins (optional)
- 8 ounces mascarpone cheese, room temperature
- 1 cup heavy whipping cream
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the vegetable oil, eggs, and vanilla extract. Beat until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold in the grated carrots, drained pineapple, walnuts, and raisins (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the magic topping, beat the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract in a large bowl until soft peaks form.
Once the cakes are completely cool, spread a generous layer of the magic topping on top of one cake layer. Place the second cake layer on top and cover the entire cake with the remaining topping.
Garnish as desired with additional chopped walnuts or shredded coconut. Refrigerate for at least 30 minutes before serving for best results.
Slice and serve. Enjoy your delicious carrot cake!
Nutrition Facts
Calories |
7473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.2 g | 596% | |
| Saturated Fat | 156.5 g | 782% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 762.8 g | 277% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 527.4 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 829 mg | 64% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2885 mg | 61% | |
*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.
