Carrot cake is one of those classic recipes that is known around the world and has many variations. This recipe is one of my favorite because it’s easy to make and has the perfect flavor and balance of carrots, spices, and frosting. It’s light, moist, and the cream cheese and mascarpone add a touch of a citrus note that balances with the rest of the ingredients.
This is my go-to cake recipe, and it always turns out perfectly. It’s super easy to make, and the frosting is just so delicious. I don’t know anyone who doesn’t like carrot cake, but if there is, then they have to try this recipe!
The mix of warming spices like cinnamon, nutmeg, and ginger goes so well with the sweetness of the carrots. And the cream cheese and mascarpone frosting is my favorite combo. It adds a slight note of tanginess, which balances out with the spices. It’s overall one perfect Carrot cake, and I hope you’ll give it a try.
How do I make this wonderful Carrot cake?
Note: For exact measurements see the recipe card below!
The process of making this recipe is very easy. First, I grate the carrots. Then, I sift the flour and add the salt, baking powder, baking soda, and spices. In a separate bowl, I combine the sugars, oil, yogurt, and eggs. Then, to the wet ingredients, I add the flour. Lastly, gently fold in the grated carrots and chopped walnuts. Transfer the batter to a parchment paper-lined springform pan. Bake and let the cake cool before slicing it in half to create two layers.
While the Carrot cake is cooling, I make the frosting by combining cream cheese, mascarpone, powdered sugar, and vanilla. When the cake has cooled, I use a large knife to slice it into two layers.
I add a generous amount of the frosting to the bottom layer, spreading it evenly. Then put the second layer on top and add the rest of the frosting on top and some on the sides. Decorate with more chopped walnuts on top and transfer the cake to the fridge for about an hour to set.
Tips for always perfect cake.
- Using two types of sweetener adds an extra depth of flavor, especially the Muscovado or dark brown sugar.
- Gently mix in the flour. You don’t want to overmix and create a dense cake.
- Add the grated carrots and chopped walnut before all the flour has been mixed in.
- Grease the bottom and sides of the baking pan/springform with oil or butter.
- Make sure the cake has completely cooled before adding the frosting.
As you can see, making this Carrot cake is very easy! The frosting is light and creamy, and the cake is moist and packed with big flavors that work together so well. I hope you’ll give this recipe a try and let me know how you like it.
For more similar recipe ideas, I recommend:
THE BEST OIL-FREE CARROT CUPCAKES – Another similar recipe but this time, Carrot cupcakes. They are amazing! Great for parties, celebrations, or just because they are delicious and super cute! Whatever reason you have, or don’t, MAKE THEM!
THE ONLY CINNAMON ROLLS RECIPE YOU NEED – The name says it all. But, truly, they are the softest, cloud-like rolls that you will fall in love with.
THE BEST FALL PUMPKIN CREAM CHEESE BREAD RECIPE – Pumpkin is such a great baking ingredient. I just love how good this pumpkin bread is! The added cream cheese layer takes this recipe to the next level. And let’s not forget to mention the crunchy streusel on top, which adds another layer of texture that balances with the super soft interior.
I hope you give this recipe a try. Leave a comment below, with questions, or just to say hi. I would love to hear from you. You can also follow me on Instagram, Facebook, or Pinterest for more delicious recipes.
THE MOST DELICIOUS CARROT CAKE RECIPE
- 250 g Grated Carrots 2½ cup (3 medium carrots)
- 150 g Raw Cane Sugar 3/4 cup
- 150 g Muscovado sugar or Dark brown sugar 3/4 cup
- 100 ml Oil (unflavored) 1/2 cup
- 250 g Yogurt 1 cup
- 2 t Vanilla extract
- 3 Eggs
- 260 g AP Flour 2 cups
- 1 t Baking powder
- 1/2 t Baking Soda
- 1½ t Cinnamon powder
- 1/8 t Nutmeg powder
- 1/8 t Ginger powder
- 1/4 t Salt
- 450 g Cream cheese 2 cups
- 250 g Mascarpone about 1 cup
- 200 g Powder Sugar 1 cup
- 1 t Vanilla extract
- First, grate the carrots. Chop the walnuts. Set aside.
- Preheat the oven to 350F(180C)
- In a bowl combine the sugars, oil, yogurt, and vanilla extract. Mix. Add the eggs and mix one more time.
- In a separate bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder, and salt. Mix.
- Add the flour mix into the wet ingredients and mix gently. Half away through, before all the flour has been incorporated, fold in the grated carrots and chopped walnuts.
- Line a springform with parchment paper and grease the bottom and sides with butter or oil. Add the batter to the springform and bake for 35-40 minutes, or till a toothpick comes out clean.
- When the cake is ready take it out of the oven and let it sit for a few minutes before removing the springform. Then transfer the cake to a cooling rack.
- While the cake is cooling make the frosting. In a stand mixer with the paddle attachment or a hand mixer whip the cream cheese and mascarpone together. Then add the powder sugar and vanilla. Mix till smooth and creamy.
- When the cake has completely cooled, cut it in half so you can have two layers of cake. Add a generous amount of the frosting to the bottom layer and spread it evenly. Then place the other half on top and press gently. Spread the rest of the frosting on top and sides of the cake. Decorate with extra chopped walnuts if you'd like. Transfer to the fridge for about an hour to set. When ready to eat let it sit at room temperature for a few minutes. Note: Letting the cake sit in the fridge gives time for the frosting to set into the cake and all the flavors to marry. If you don't have time to wait, skip this step. Enjoy!