Swiss Carrot Cake with Mascarpone Icing
Experience the irresistible charm of this Swiss Carrot Cake with Mascarpone Icing, a delectable twist on a classic dessert. Packed with finely grated carrots, ground almonds, and a medley of warm spices like cinnamon and nutmeg, this moist and flavorful cake is perfect for any occasion. What sets it apart is the luxurious mascarpone icing—light, creamy, and delicately sweetened with a touch of fresh lemon juice for an elegant tang. Topped off with optional chopped walnuts or pecans for added crunch, this carrot cake is as visually stunning as it is delicious. Ready in just over an hour and ideal for sharing, this recipe promises to become a family favorite for holidays, celebrations, or an indulgent treat anytime.
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Recipe Information
Ingredients
- 300 grams Carrots, finely grated
- 200 grams All-purpose flour
- 100 grams Ground almonds
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Nutmeg, freshly grated
- 0.5 teaspoon Salt
- 4 large Eggs, room temperature
- 120 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 250 grams Mascarpone cheese, softened
- 100 grams Powdered sugar
- 60 milliliters Heavy cream
- 1 tablespoon Fresh lemon juice
- 50 grams Chopped walnuts or pecans (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and line a 9-inch round springform pan with parchment paper. Lightly grease the sides of the pan to prevent sticking.
In a large bowl, whisk together the all-purpose flour, ground almonds, baking powder, ground cinnamon, nutmeg, and salt until well combined.
In a separate bowl, beat the eggs with the granulated sugar and brown sugar until light and frothy. This should take about 2 minutes with an electric mixer.
Gradually add the vegetable oil and vanilla extract to the egg mixture, mixing until fully incorporated.
Fold the dry ingredients into the wet ingredients in two batches. Mix gently until just combined; do not overmix.
Fold in the finely grated carrots, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
While the cake cools, prepare the mascarpone icing. In a medium bowl, beat the mascarpone cheese and powdered sugar together until smooth and creamy.
Add the heavy cream and lemon juice to the mascarpone mixture, and beat until the icing is thick and spreadable.
Once the cake is completely cooled, spread the mascarpone icing evenly over the top of the cake.
Sprinkle chopped walnuts or pecans on top, if desired, for added texture and flavor.
Slice and serve. Enjoy your delightful Swiss Carrot Cake with Mascarpone Icing!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 33.5 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 282 mg | 6% | |
*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.
