Carrot Cake with Mascarpone & Orange Zest
Carrot cake is a warm, comforting dessert that perfectly balances sweetness, spice, and texture. This version stays true to the heart of the classic—with moist grated carrots, earthy walnuts, and a soft, tender crumb—but adds a modern, refined twist. Orange zest and juice bring a bright citrusy lift, enhancing the cake’s natural sweetness and making each bite feel fresh and vibrant.
What really sets this carrot cake apart is its frosting: a silky, luxurious blend of mascarpone and cream cheese that adds richness without being overly sweet. The toasted walnuts provide a subtle crunch, while the creamy layers offer a luscious contrast.
It’s an elevated take on a timeless favorite—perfect for celebrations, afternoon tea, or anytime you’re craving something both wholesome and indulgent.
Gourmet Carrot Cake with Mascarpone Cream & Orange Zest
Ingredients
- 400 g carrots (finely grated)
- 4 eggs
- 250 g sugar
- 240 ml vegetable oil
- 300 g all-purpose flour
- 150 g walnuts
- zest and juice of 1 orange
- 1 tsp baking soda
- 1 tsp baking powder
- 10 g butter
- 1 tsp salt
For the cream:
- 220 g mascarpone cheese
- 220 g cream cheese (I used Philadelphia)
- 250 g powdered sugar
- 100 g butter
Instructions
Prepare the nuts and carrots:
- Finely grate the carrots. Chop the walnuts and toast them in a dry skillet until fragrant. Transfer to a bowl, immediately add the butter and salt, stir well, and let cool.
Make the batter:
- In a large bowl, beat the eggs and sugar together until a thick, pale foam forms. Slowly pour in the oil in a thin stream while continuing to beat.
- In a separate bowl, sift together the flour, baking soda, and baking powder to prevent lumps. Gradually add the dry ingredients to the egg mixture. Add the orange zest, and if the batter feels too thick, stir in a bit of orange juice.
- Fold in the grated carrots and toasted walnuts, mixing until evenly combined.
Bake the cake layers:
- Divide the batter into three equal portions (approximately 530 g or 1.1 lbs each). Baking in separate layers ensures even cooking, as this is a dense batter.
- If you're the lucky owner 🙂 of three identical cake pans, bake all at once. Otherwise, bake the layers one at a time in a greased and lined 8- or 9-inch round pan at 180°C (350°F) for about 25 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool completely.
Prepare the frosting:
- Beat the softened butter with the powdered sugar until fully combined and smooth. Add the mascarpone and cream cheese, then beat until light and fluffy.
Assemble the cake:
- Spread a generous layer of cream on each cake layer and decorate the cake as desired.
- Let the cake sit in the fridge for 2 hours to absorb the flavors. Enjoy!
Notes
Related: Orange and Mascarpone Brownies
Related: Berry Jam & Mascarpone Crêpe Cake
Related: Golden Pistachio Mascarpone Cream Cake
Related: Strawberry Tiramisu
Related: Italian Almond Pistachio Cake w/ Cream Cheese Frosting
