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Easter carrot cake

Ingredients

For 6 servings

  • 320 g carrots
  • 300 g flour
  • 300 g butter
  • 300 g sugar
  • 300 g mascarpone
  • 180 g powdered sugar
  • 120 ml heavy cream
  • 120 g almonds
  • 5 eggs
  • 3 pinches vanilla
  • 2,5 g cinnamon
  • 2 pinches salt
  • 1.5 teaspoons baking soda
  • Grated orange zest
  • Walnuts
  • Kumquats and mint for decor

Preparation video

Place very soft butter in a large bowl, add the sugar, eggs, and salt, and beat until smooth. Then add the flour, soda, grated carrots, cinnamon, roughly crushed almonds,and  grated orange zest, and mix well with a spoon. Grease a round baking tray with butter and dust with flour, rubbing off any excess flour. Then divide the batter into three parts, place one part on the pan, and spread evenly. Bake at 180 C for 30 minutes, checking for doneness with a toothpick. Bake a total of three sponge layers.
While the sponges are baking, prepare the filling. Place the mascarpone, vanilla, powdered sugar, and cream in a medium bowl and whisk well. Assemble the cake. Spread the prepared mixture over the sponge cakes in three layers. Decorate the top with whole and crumbled walnuts, cut kumquat and a mint leaf. Leave the cake to set overnight. Bon appétit!

Easter carrot cake

Preparation

Moderate 1h 30min

Place very soft butter in a large bowl, add the sugar, eggs, and salt, and beat until smooth. Then add the flour, soda, grated carrots, cinnamon, roughly crushed almonds,and  grated orange zest, and mix well with a spoon. Grease a round baking tray with butter and dust with flour, rubbing off any excess flour. Then divide the batter into three parts, place one part on the pan, and spread evenly. Bake at 180 C for 30 minutes, checking for doneness with a toothpick. Bake a total of three sponge layers.
While the sponges are baking, prepare the filling. Place the mascarpone, vanilla, powdered sugar, and cream in a medium bowl and whisk well. Assemble the cake. Spread the prepared mixture over the sponge cakes in three layers. Decorate the top with whole and crumbled walnuts, cut kumquat and a mint leaf. Leave the cake to set overnight. Bon appétit!

Easter carrot cake

Easter carrot cake
1h 30min Moderate

Ingredients

For 6 servings

  • 320 g carrots
  • 300 g flour
  • 300 g butter
  • 300 g sugar
  • 300 g mascarpone
  • 180 g powdered sugar
  • 120 ml heavy cream
  • 120 g almonds
  • 5 eggs
  • 3 pinches vanilla
  • 2,5 g cinnamon
  • 2 pinches salt
  • 1.5 teaspoons baking soda
  • Grated orange zest
  • Walnuts
  • Kumquats and mint for decor

Preparation

Place very soft butter in a large bowl, add the sugar, eggs, and salt, and beat until smooth. Then add the flour, soda, grated carrots, cinnamon, roughly crushed almonds,and  grated orange zest, and mix well with a spoon. Grease a round baking tray with butter and dust with flour, rubbing off any excess flour. Then divide the batter into three parts, place one part on the pan, and spread evenly. Bake at 180 C for 30 minutes, checking for doneness with a toothpick. Bake a total of three sponge layers.
While the sponges are baking, prepare the filling. Place the mascarpone, vanilla, powdered sugar, and cream in a medium bowl and whisk well. Assemble the cake. Spread the prepared mixture over the sponge cakes in three layers. Decorate the top with whole and crumbled walnuts, cut kumquat and a mint leaf. Leave the cake to set overnight. Bon appétit!