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.
- 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.