American Carrot Cake with Orange Mascarpone Cream
Prep time
Cook time
Total time
If you had never tried carrot cake before, you're just one taste away from falling in love with the best cake ever invented.
Recipe type: Dessert
Cuisine: American
Serves: 8
Wet ingredients;
  • 130g/ ⅔ cup muscovado sugar
  • 120ml/ 4oz sunflower seed oil
  • 4 medium free-range eggs
  • juice and grated zest of one orange
  • half pod vanilla seeds
Dry ingredients:
  • 240g / 2 cups whole wheat flour
  • 2 tsp baking powder
  • 3 pinches of sea salt
  • 1 pinch grated nutmeg
  • 1 tsp ground cinnamon
  • -
  • 300gr/ 10oz finely chopped carrots
  • 3 tbsp chopped walnuts
  • 3 tbsp chopped almonds
For the mascarpone cream:
  • 250gr/ 8oz italian mascarpone cheese
  • 100gr/3.5oz confectioner's sugar
  • zest and juice of ½ orange
  1. Preheat oven to 180 ° C.
  2. In a large bowl, mix all the wet ingredients.
  3. Separately, mix together the dry ingredients.
  4. Gently fold the dry ingredients into the wet ones. Mix until fully combined, being careful not to overwork the mixture.
  5. Finally add chopped carrots and nuts. Butter the cake pan and sprinkle with sugar, pour the mixture in, making sure that it does not exceed ⅔ of the mold.
  6. Bake and cook for 40 minutes.
  7. In the meantime, whisk the mascarpone cheese with sugar, until you to get a smooth and rich cream. Add freshly grated orange zest and juice and mix until just combined. Refrigerate until ready to use.
  8. When the cake is cooked, remove from the pan and let cool.
  9. Cut the cake in half horizontally, and spread the cream on the surface. You can cover the cake entirely with cream or just the top of it.
  10. Sprinkle with crumbled pistachio nuts and carrot flakes and serve immediately, or store in the fridge until you're ready to serve.
Recipe by The Petite Cook at