Carrot cake with mascarpone cream and pecans

Ever since I can remember, I have always loved food. I have always loved tasting new things and experimenting in the kitchen. On the one hand..

And on the other hand, there were always a lot of things I did not eat and wasn't willing to put in my mouth. Without a reasonable explanation. To this day there are things I do not eat but there are also things I've opened up to and learned to love.

One of these things - carrot cake!

I do not remember when and where in recent years I decided to try a carrot cake but it's really not clear to me why I boycotted carrot cakes all of those years.

It's easy to make and delicious!

So here I made a carrot cake with mascarpone cream, pecans and some salted caramel sauce I had in the fridge (and there is a recipe for it - here) and decided to add when I assembled the cake.

Ingredients:

Cake-

• 300 grams of flour

• 300 grams of grated carrots

• 4 Eggs

• 200 grams of light brown sugar

• 1 teaspoon vanilla extract

• 130 grams of Greek yogurt

• 150 ml of milk

• 100 grams of soft butter

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1 teaspoon salt

• Half a teaspoon of nutmeg

• 2 tablespoons pure maple

For the mascarpone cream-

• 250 ml whipping cream

• 200 grams of mascarpone cheese at room temperature

• 50 grams of powdered sugar

• teaspoon of vanilla extract

For decoration and a little more flavor (optional) -

• Regular or candied pecans

• Salted caramel sauce

Preparation:

• Preheat the oven to 160 degrees Celsius.

• Using a stand or hand mixer, beat the eggs and sugar until airy.

• Add the rest of the ingredients and mix well.

• Brush a pan with oil and pour the batter into it.

• This amount was enough for a round pan with a diameter of 22 and one more English cake pan.

• Place in a preheated oven at 160 degrees for 35 minutes.

• Then raise the temperature to 175 for another 10-15 minutes.

• Insert a toothpick in the center of the cake to check that it is ready, if it comes out with crumbs - the cake is ready.

• Let the cake cool completely.

Prepare the cream-

• Whip the cream in a mixer together with the powdered sugar and vanilla extract.

• Add the mascarpone and continue to whisk until you get a stable whipped cream.

• When the cake has cooled, coat it with the cream and garnish with pecan crumbs and salted caramel sauce.

• You can also cut it in the center and make a layer of mascarpone cream, salted caramel and pecans in the middle.

Enjoy! :)