Carrot Cake Loaf Recipe With Mascarpone Frosting And No Nuts
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
2 lb cake loaf
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Calories
426 kcal
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Course
Dessert
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Cuisine
International
Carrot Cake Loaf Recipe With Mascarpone Frosting And No Nuts
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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
For the cake
- 1 ¼ cups all-purpose flour also called plain flour
- ¾ cup granulated sugar
- ¼ cup brown sugar soft
- ½ teaspoon baking soda bicarbonate of soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾-1 teaspoon cinnamon powder
- 0.49 pounds carrot 3 medium size
- 2 egg large
- ¾ cup cooking oil
For the frosting
- 1 cup icing sugar
- 5 tablespoons butter salted
- 225 grams mascarpone cheese
- salt pinch
- 1 teaspoon vanilla extract
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
(71%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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