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.
300 grams of flour
300 grams of grated carrots
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
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.