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  • תמונת הסופר/תmor beja

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

  • 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


  • 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! :)


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