Carrot Cake


For the Dough:
300g grated Carrots
280g Flour
250g brown Sugar
3 Eggs
220 ml of Oil
2 teaspoons Baking powder
1 teaspoon Grated ginger
1 teaspoon Cinnamon
a pinch of Salt
a pinch of Nutmeg
100g ground Nuts
zest of one Orange
For the Cream:
250 g Mascarpone
100 g Butter
200 ml cooking Cream
150g caster Sugar
For Decoration:
candied Orange peel
100g ground Nuts


Prep Time: 40 Minutes
Cook Time: 45 Minutes
Difficulty: Easy


Our family birthdays are always celebrated with something sweet. On the anniversary of last week I tested for the first time the carrot cake recipe. For a long time I wanted to try to cook this dessert, but only now was the right moment. I’m excited about the unique taste of this carrot cake. It’s a light dessert with a delicate cream.

To prepare the dough, mix for 2 minutes eggs with oil, spices and orange zest.


Pour this mixture over combined flour with salt and baking powder. Finally add grated carrots and 100 g of ground nuts. Pour the dough into a baking pan. Bake the cake for 45 minutes at 180 degrees.


While the dough is baking, prepare the cream. Mix soft butter until creamy, then gradually add powdered sugar. Add mascarpone cream. When the cake is cool, cover it with candied orange peels and cream.


Decorate the carrot cake with ground nuts. Bon appetite!

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