Moist and chewy carrot cake with dense and creamy mascarpone frosting.

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup brown sugar
  • ¾ cup neutral vegetable oil
  • 1 cup peeled and finely shredded carrots
  • ½ cup fine coconut flakes
  • ½ cup toasted walnut pieces
  • ½ cup currants
  • 1 lb / 450 g mascarpone cheese
  • ½ cup powdered sugar

  1. Preheat the oven to 350° F / 180° C. Butter and dust with flour one 9″ / 23 cm springform pan.
  2. Sift together into a bowl the flour, baking powder, baking soda, cinnamon and salt.
  3. Whisk the eggs and sugar in a mixer on high speed for 3-4 mins, until light in color. Reduce speed to low and slowly drizzle in the oil. Increase the speed to high again for 1 min to emulsify.
  4. Change the whisk with the paddle attachment. Gradually add the flour mixture on slow speed. After that add the carrots, coconut, walnuts and currants. Beat just until combined.
  5. Transfer the batter into the prepared pan and bake for 40 mins, until a toothpick inserted in the center comes out clean. Take out and let cool in the pan for 20 mins. Invert on a wire rack and let cool for another 20 mins. To ensure the cake is completely cooled inside, wrap it in plastic and put in the fridge for 1 hour.
  6. To make the frosting – beat in a mixer with paddle attachment the mascarpone cheese and powdered sugar, until well mixed. Decorate the cake with the frosting and serve at room temperature.