Indulge in the irresistible warmth and comforting spice of our three-layer spiced carrot cake, a recipe designed to elevate your baking game. This isn't your average carrot cake; we've meticulously crafted a moist and flavorful cake layered with a creamy, dreamy mascarpone frosting, creating a truly decadent dessert. The rich blend of cinnamon, nutmeg, ginger, and cloves dances beautifully with the sweetness of carrots and the subtle tang of cream cheese, promising a symphony of flavors in every bite. Expect a texture that's both tender and slightly dense, perfectly complemented by the luscious frosting.
Forget those dry, disappointing carrot cakes of the past! This recipe utilizes a clever technique to ensure maximum moisture and a perfectly balanced spice profile. Prepare to be amazed by the ease and simplicity of the process, even for novice bakers. Ready to create this masterpiece? Let's dive into the step-by-step instructions to bake the most incredible three-layer spiced carrot cake you've ever tasted.
Tools Needed
- Box grater
- Knife
- Stand mixer with whisk and beater attachments
- Baking sheet
- Parchment paper
- Skewer or knife
- Cooling rack
- Cookie cutter (optional)
- Piping bag (optional)
- Microplane (optional)
Ingredients
- Carrot: 280g
- Dried Fruit (raisins, cranberries): 150g
- Walnuts: 80g
- Light Brown Sugar: 180g
- Eggs: 3
- Self-Raising Flour: 180g
- Ground Almonds: 40g
- Ground Cinnamon: 1/2 teaspoon
- Mixed Spice: 1 teaspoon
- Baking Powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Icing Sugar: 110g
- Mascarpone Cheese: 500g
- Vanilla Extract: 5ml
Step-by-Step Instructions
Step 1. Prepare Ingredients and Make the Cake Batter
- Peel and grate 280g of carrots.
- Chop 150g dried fruit and 80g walnuts.
- In a stand mixer, whisk together 180g brown sugar and 3 eggs until light and fluffy.
- Add grated carrots and mix.
- 180g flour, 40g ground almonds, 1/2 tsp cinnamon, 1 tsp mixed spice, 2 tsp baking powder, 1/4 tsp salt.
- Add dry ingredients to the wet ingredients and mix until combined.
- Fold in chopped dried fruit and walnuts, reserving some for decoration.
Step 2. Bake and Cool the Cake
- Spread batter onto a parchment-lined baking sheet and bake at 160°C (fan) for 30 minutes, or until a skewer comes out clean.
- Cool the cake completely on a wire rack.
Step 3. Make and Prepare the Mascarpone Frosting
- For the frosting, beat 110g icing sugar, 500g mascarpone cheese, and 5ml vanilla extract in a stand mixer until it holds its shape.
- Transfer frosting to a piping bag and chill.
Step 4. Assemble and Decorate the Cake
- Cut out cake discs using a cookie cutter, or cut into squares.
- Pipe or spread frosting onto three cake discs, stack them, and decorate with reserved fruit and grated walnuts.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Leftover cake can be frozen for later use in ice cream or other desserts.
Nutrition
- N/A
FAQs
1. Can I make this cake ahead of time?
Yes! The cake layers can be baked a day or two in advance and stored in an airtight container. Frost the cake just before serving for the best texture.
2. What can I substitute for mascarpone cheese?
Cream cheese is a good substitute, though the frosting will have a slightly tangier flavor. You could also try a mixture of ricotta and cream cheese for a similar creamy consistency.
This three-layer spiced carrot cake, with its perfectly balanced flavors and creamy mascarpone frosting, is sure to become a new family favorite. The recipe’s ease and delicious results make it ideal for both seasoned bakers and enthusiastic beginners. So, gather your ingredients and prepare to impress everyone with this truly unforgettable dessert!