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Carrot Cake Loaf Recipe With Mascarpone Frosting And No Nuts
4.7 from 9 votes

Carrot Cake Loaf Recipe With Mascarpone Frosting And No Nuts

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.  

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

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:
    Cup of Yum
  1. Grease and line a 2lb loaf tin. 
  2. Preheat the oven at the gas mark 3.5/ 170° C/ 338°F.
  3. Peel and grate the carrots. Set aside.
  4. 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.
  5. 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.
  6. Then stir in the grated carrots. Mix well.
  7. 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. 
  8. 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:
  1. Cream the butter until it looks pale.
  2. Add in the icing sugar little by little as you keep mixing. You can sieve the icing sugar if it is a bit lumpy. 
  3. Add the vanilla extract and salt. Keep mixing until you get a fluffy and smooth buttercream in a very light colour.
  4. 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. 
  5. You can refrigerate the frosting before using it to ensure it is firm enough. 
  6. 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

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: 2 lb cake loaf

Amount Per Serving

Calories 426

% 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.