Carrot cake (or pie) is certainly known and tasted by many of you. Interestingly, it started appearing in our country around the same time as Starbucks cafes were opening in Central Europe. There, in addition to Chai Tea Latte with soy milk, carrot cake was a big hit. :)
You can add almost anything you have at home to carrot cake. Besides carrots and flour, it's up to your imagination what exactly you add to it. You can add several types of spices such as ground cinnamon, ginger or nutmeg and walnuts or pecans. You can also try a vegan or gluten-free version.
We added fresh apple juice and pecans to our carrot cake, in addition to various spices. As for our cream, it consists of mascarpone, Philadelphia cream cheese and lime. It is relatively easy to prepare and is also very versatile. In addition to carrot cake, you can also use it to decorate muffins or other desserts.
This carrot cake makes enough for 12 servings and can be stored in the refrigerator for several days.
And how can you prepare our carrot cake at home?
Carrot cake with pecans and mascarpone and lime cream.
What will you need?
- 260g coarsely chopped pecans
- 300g cane sugar
- 100g granulated sugar
- 240ml vegetable oil (sunflower or rapeseed)
- 4 eggs
- 1 teaspoon vanilla extract
- 130ml fresh apple juice
- 320g flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg oil
- ¼ teaspoon ground cloves
- 260g grated carrots
- 500g mascarpone
- 50g powdered sugar
- 1 lime
- 250g Philadelphia cream cheese
How to proceed?
- Preheat the oven to 180°C.
- Prepare two round (20cm) tins and line them with baking paper. If you only have one tin, repeat the process twice.
- Put the cane and granulated sugar, eggs, oil, apple juice, and vanilla extract in a bowl and mix by hand or with a food processor until creamy.
- In another bowl, put the flour, baking powder, baking soda, salt, all the spices and mix well.
- Now mix the wet and dry ingredients until well combined. Finally, add the grated carrots and chopped pecans and mix gently with a wooden spoon or spatula.
- Pour the batter into the pans and bake for 30-35 minutes. After the time has passed, check if the batter is cooked in the center, and if it is not yet cooked, bake for another 5 minutes.
- After baking, let the dough cool and then remove it from the molds.
- Meanwhile, prepare the cream. Put the mascarpone, Philadelphia, powdered sugar in a bowl and mix on medium speed for about 2 minutes. After this time, add the zest of a whole lime and later the juice of ½ lime. Mix for another 1 minute and then put in the refrigerator.
- Cut both bodies into 2 equal parts with a knife and fill with cream. You can put the rest of the cream and chopped pecans on top. If you have any left.
- Enjoy your meal.
- PS: carrot cake tastes best the next day when all the flavors blend well :)
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