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american carrot cake with mascarpone frosting cut into squares and topped with sliced carrots and chopped nuts.

Easy Carrot Cake with Orange Mascarpone Cream

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12
Soft, creamy, rich and easy carrot cake with a luscious mascarpone frosting. The perfect healthy-ish dessert to satisfy your cake cravings!
Print Recipe


Wet ingredients;

  • 130 gr muscovado sugar
  • 120 ml sunflower seed oil
  • 4 medium free-range eggs
  • juice and grated zest of one orange
  • 1 tsp vanilla extract

Dry ingredients:

  • 240 g whole wheat flour (or all purpose flour)
  • 2 tsp baking powder
  • 3 pinches sea salt
  • 1 pinch ground nutmeg
  • 1 tsp ground cinnamon
  • 300 gr carrots finely grated
  • 3 tbsp chopped walnuts
  • 3 tbsp chopped almonds

For the mascarpone cream:

  • 250 gr italian mascarpone cheese
  • 100 gr confectioner's sugar
  • zest and juice of ½ orange


  • Preheat oven to 180°C / 360°F and arrange a baking tray onto the middle shelf.
  • In a large bowl, mix all the wet ingredients.
  • In another large bowl, mix together the dry ingredients exept for the carrots and nuts.
  • Gently fold the dry ingredients into the wet ones. Mix until fully combined, being careful not to overwork the mixture.
  • 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.
  • Bake the carrot cake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
  • 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.
  • When the cake is ready, remove from the oven and let cool before removing it from the pan.
  • 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.
  • Decorate with chopped nuts and carrot flakes and serve, or store in the fridge until you're ready to serve.