Carrot Cake Loaf Recipe With Mascarpone Frosting And No Nuts
This carrot cake loaf is super soft and moist, with enough spice aroma and sweetness that doesn’t kill your taste buds. It is spongy and fluffy, but you can taste the richness of the brown sugar mixed with the carrot at the same time.
Servings: 2 lb cake loaf
Equipment
- Grater
- Loaf tin
Ingredients
For the cake
- 1 ¼ cups plain flour/ all-purpose flour.
- ¾ cup granulated sugar.
- ¼ cup soft brown sugar.
- ½ teaspoon bicarbonate of soda/ baking soda.
- ¾ teaspoon baking powder.
- ¼ teaspoon salt.
- ¾-1 teaspoon cinnamon powder.
- 0.49 pounds carrots. 3 medium size
- 2 large eggs.
- ¾ cup oil. (Olive oil, sunflower oil, or vegetable oil).
For the frosting
- 1 cup icing sugar.
- 5 tablespoons salted butter.
- 225 grams mascarpone cheese.
- A pinch of salt.
- 1 teaspoon vanilla extract.
Instructions
For the cake:
- Grease and line a 2lb loaf tin.
- Preheat the oven at the gas mark 3.5/ 170° C/ 338°F.
- Peel and grate the carrots. Set aside.
- Place the flour, soft brown sugar, granulated sugar, bicarbonate of soda/ baking soda, baking powder, salt and cinnamon in a mixing bowl. Stir well until all is mixed and combined.
- Make a well in the centre, and put the eggs, vanilla extract and oil in it. Using a hand whisk or a handheld mixer, mix the ingredients until you get a smooth thick batter.
- Then stir in the grated carrots. Mix well.
- Pour the batter in the prepared loaf tin and bake at the gas mark 3.5/ 170° C/ 338°F for about 40 minutes or until a skewer comes out clean.
- Leave the cake in the tin for about 5 minutes before you take it out and leave it to cool on a cooling rack.
For the frosting:
- Cream the butter until it looks pale.
- Add in the icing sugar little by little as you keep mixing. You can sieve the icing sugar if it is a bit lumpy.
- Add the vanilla extract and salt. Keep mixing until you get a fluffy and smooth buttercream in a very light colour.
- Stir in the mascarpone cheese using a spatula and mix it quickly until it is just combined. Do not overmix, or the frosting will be too soft and runny.
- You can refrigerate the frosting before using it to ensure it is firm enough.
- Spread the mascarpone cheese frosting over the cooled carrot cake.
Notes
- Mascarpone cheese can be temperamental. So, try to work on it as quickly as possible by using a spatula.
- You can substitute the cinnamon powder with a teaspoon of all-spice for a spicier aroma.
- Any neutral oil will be good. I often use olive oil, and in the past I used to use sunflower oil or vegetable oil.
Nutrition
Serving: 1g | Calories: 426kcal | Carbohydrates: 51g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 355mg | Fiber: 1g | Sugar: 29g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.