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Creamy Carrot Cake with Flourish of Walnuts and Colorful Carrot Decorations Recipe

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4 from 28 reviews

  • Author: Ava
  • Total Time: 3 hours
  • Yield: 12 servings

Description

This classic carrot cake features moist sponges filled with freshly shredded carrots and warm cinnamon, layered with a rich and creamy full-fat cream cheese and mascarpone frosting. Decorated with piped carrot shapes in vibrant orange and green gel food coloring and finished with crunchy chopped walnuts, this cake is both visually stunning and delicious. Perfect for special occasions or a comforting dessert treat.

Ingredients

Carrot Cake Sponge

  • 290 g Vegetable oil
  • 200 g Granulated sugar
  • 150 g Brown sugar
  • 4 Eggs (at room temperature)
  • 330 g All purpose flour (sifted)
  • 1¼ teaspoon Baking powder
  • 1¼ teaspoon Baking soda
  • 3 teaspoon Cinnamon
  • 1 teaspoon Salt
  • 300 g Carrot (peeled and freshly shredded)

Cream Cheese Frosting

  • 900 g Cream cheese (full fat 33%+, cold)
  • 340 g Mascarpone (full fat 41%+, cold)
  • 180 g Powdered sugar (sifted)
  • 1½ teaspoon Vanilla extract
  • Orange and green gel food coloring (for carrot piped pattern)
  • 55 g Chopped walnuts

Instructions

  1. Preheat and prepare pan: Preheat your oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan or line it with parchment paper to ensure easy cake removal.
  2. Mix wet ingredients: Using an electric hand mixer, combine the room temperature eggs, vegetable oil, granulated sugar, and brown sugar. Whip together for 1-2 minutes until the mixture is smooth and well incorporated.
  3. Add dry ingredients: Sift the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gently fold the sifted dry ingredients into the wet mixture, avoiding overmixing to keep the batter light. Then fold in the freshly shredded carrots evenly throughout the batter.
  4. Bake the sponges: Pour the prepared batter into the greased or lined cake pan. Bake at 175°C (350°F) for about 25 minutes until a toothpick inserted in the center comes out clean. Allow the cake sponges to cool completely to room temperature before frosting.
  5. Prepare cream cheese frosting: In a bowl, whip together the cold cream cheese, mascarpone, vanilla extract, and sifted powdered sugar using an electric hand mixer. Continue whipping until the mixture is fluffy and pipeable but stop before it becomes runny.
  6. Assemble the cake layers: Place the first sponge layer on a serving plate. Evenly spread about 300 g of frosting over the top, gently pushing the frosting toward the edges. Add the second layer, repeat frosting with another 300 g, then add the third layer, pressing gently to align.
  7. Chill the assembled layers: Refrigerate the layered cake for about 1 hour to firm up the structure and set the frosting layers.
  8. Apply crumb coat: Spread a thin layer of frosting (about 300 g) over the entire cake to trap crumbs and create a smooth base for final icing. This layer will look light and slightly messy. Chill the cake again for 1 hour to firm the crumb coat.
  9. Final frosting and decoration: Reserve some frosting for decorating. Apply the final, smooth layer of frosting over the cake’s sides and top.
  10. Create carrot decorations: Tint portions of the reserved frosting with orange and green gel food coloring. Fill two piping bags fitted with small round nozzles, and pipe carrot shapes onto the cake top according to desired design.
  11. Add walnut garnish: Sprinkle chopped walnuts around the edges and over the top of the cake for texture and visual appeal.
  12. Storage: Store the completed cake in the refrigerator in an airtight container for up to 3 days. Avoid freezing the assembled cake as the frosting and structure will not thaw well. Unfrosted sponge layers can be frozen tightly wrapped for 2-3 months.

Notes

  • Use room temperature eggs to ensure better incorporation and a uniform batter.
  • Do not overmix the batter after adding dry ingredients to keep the cake light and tender.
  • Chilling the cake between frosting layers helps maintain structure and prevents sliding.
  • Gel food coloring provides vibrant colors without thinning the frosting.
  • For best results, use full-fat cream cheese and mascarpone for the frosting for richness and stability.
  • Wrap sponge layers tightly if freezing to prevent freezer burn and preserve freshness.
  • Let frozen sponges thaw overnight in the refrigerator, then come to room temperature before assembling.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/creamy-carrot-cake-with-flourish-of-walnuts-and-colorful-carrot-decorations-recipe/