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
- Preheat the oven to 350° F / 180° C. Butter and dust with flour one 9″ / 23 cm springform pan.
- Sift together into a bowl the flour, baking powder, baking soda, cinnamon and salt.
- 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.
- 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.
- 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.
- 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.
