Carrot Cake Loaf Recipe With Mascarpone Frosting And No Nuts

Name: Carrot Cake Loaf Recipe With Mascarpone Frosting And No Nuts
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 lb cake loaf
Ingredients: 1 ¼ cups plain flour/ all-purpose flour; ¾ cup granulated sugar; ¼ cup Soft brown sugar; ½ teaspoon bicarbonate of soda/ baking soda; ¾ teaspoon baking powder; ¼ teaspoon salt; ¾-1 teaspoon cinnamon powder; 0.49 pounds carrots; 2 large eggs; ¾ cup oil; 1 cup Icing sugar; 5 tablespoons salted butter; 225 grams mascarpone cheese; A pinch of salt; 1 teaspoon vanilla extract

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
2 lb cake loaf
Calories
426 kcal
Course
Dessert
Cuisine
International

Carrot Cake Loaf Recipe With Mascarpone Frosting And No Nuts

Liam Rios

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This carrot cake loaf is super soft and moist, with enough spice aroma and sweetness that doesn’t kill your taste buds. It is spongy and fluffy, but you can taste the richness of the brown sugar mixed with the carrot at the same time.

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Ingredients

Servings

For the cake

1 ¼ cups plain flour/ all-purpose flour.
¾ cup granulated sugar.
¼ cup Soft brown sugar.
½ teaspoon bicarbonate of soda/ baking soda.
¾ teaspoon baking powder.
¼ teaspoon salt.
¾-1 teaspoon cinnamon powder.
0.49 pounds carrots. 3 medium size
2 large eggs.
¾ cup oil.

For the frosting

1 cup Icing sugar.
5 tablespoons salted butter.
225 grams mascarpone cheese.
A pinch of salt.
1 teaspoon vanilla extract.

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Instructions

For the cake:

Grease and line a 2lb loaf tin.
Preheat the oven at the gas mark 3.5/ 170° C/ 338°F.
Peel and grate the carrots. Set aside.
Place the flour, soft brown sugar, granulated sugar, bicarbonate of soda/ baking soda, baking powder, salt and cinnamon in a mixing bowl. Stir well until all is mixed and combined.
Make a well in the centre, and put the eggs, vanilla extract and oil in it. Using a hand whisk or a handheld mixer, mix the ingredients until you get a smooth thick batter.
Then stir in the grated carrots. Mix well.
Pour the batter in the prepared loaf tin and bake at the gas mark 3.5/ 170° C/ 338°F for about 40 minutes or until a skewer comes out clean.
Leave the cake in the tin for about 5 minutes before you take it out and leave it to cool on a cooling rack.

For the frosting:

Cream the butter until it looks pale.
Add in the icing sugar little by little as you keep mixing. You can sieve the icing sugar if it is a bit lumpy.
Add the vanilla extract and salt. Keep mixing until you get a fluffy and smooth buttercream in a very light colour.
Stir in the mascarpone cheese using a spatula and mix it quickly until it is just combined. Do not overmix, or the frosting will be too soft and runny.
You can refrigerate the frosting before using it to ensure it is firm enough.
Spread the mascarpone cheese frosting over the cooled carrot cake.

Notes

Mascarpone cheese can be temperamental. So try to work on it as quickly as possible by using a spatula.
You can substitute the cinnamon powder with a teaspoon of all-spice for a more spicy aroma.

Nutrition Information

Show Details

Serving 1g Calories 426kcal (21%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 12g Cholesterol 74mg (25%) Sodium 355mg (15%) Fiber 1g (4%) Sugar 29g (58%)

Nutrition Facts

Serving: 2lb cake loaf

Amount Per Serving

Calories 426 kcal

% Daily Value*

Serving	1g
Calories	426kcal	21%
Carbohydrates	51g	17%
Protein	5g	10%
Fat	23g	35%
Saturated Fat	9g	45%
Polyunsaturated Fat	12g	71%
Cholesterol	74mg	25%
Sodium	355mg	15%
Fiber	1g	4%
Sugar	29g	58%