Carrot cake with a light and fresh taste, prepared with fresh carrots and a delicious mascarpone cream. The cake is suitable for different occasions and especially for hot summer days. It is also perfect for breakfast with a fresh juice or a cup of coffee.

Carrot cake
Carrot cake

Carrot cake

Carrot cake

Prep time 50 minutes
Cook time 25 minutes
Total time 1 hour 15 minutes
Servings 16 pieces


  • 150 g carrots
  • 3 eggs
  • 120 g sugar
  • 80 ml sunflower oil
  • 180 g flour
  • 1 baking powder

For the syrup:

  • 1-2 carrots (about 50 ml of juice)
  • 1 orange (about 100 ml of juice)
  • 10 g brown sugar

For the cream:

  • 500 g mascarpone
  • 100 g carrots
  • 60 g powdered sugar
  • 15-20 ml liqueur


  • Peel and grate the carrots with a grater with small holes.
  • In a bowl, beat the eggs with the sugar until a creamy mixture is obtained.
  • Add the oil and mix it.
  • Mix the flour with the baking powder. Add to the mixture and whisk it.
  • Add the grated carrots and mix it.
  • Pour the mixture into a cake tin about 24 cm in diameter, greased with oil or covered with parchment paper.
  • Bake it in a preheated oven at 180 degrees for about 25-30 minutes. Remove from the oven and let it cool.
  • Meanwhile prepare the syrup: peel the carrots and the orange, then squeeze the juice with a juice extractor or a centrifuge. Add the sugar to the juice and mix it.
  • Combine the mascarpone with the powdered sugar. Add the finely grated carrots and the liqueur. Mix it well.
  • When the base of the cake has cooled, cut it into two layers. Then wet the two parts with the syrup.
  • Spread half of the cream.
  • Cover with the other layer and apply the rest of the cream, covering the cake entirely also around the side edges.
  • Decorate the cake to taste.
  • Leave it in the refrigerator for at least 3-4 hours before serving.
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Carrot cake

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