Carrot Cake with Orange Mascarpone Icing
Ingredients
Units
Scale
Carrot Cake
- 1/3 cup oil (my favorites are olive or avocado)
- 1/2 cup maple syrup or honey
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup kefir or buttermilk
- 1–1/2 cups oat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1–1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp allspice
- 1/2 teaspoon salt
- 1/2 cup grated apple, juices squeezed
- 1 cup grated carrots
- 1/2 cup walnuts, finely chopped
Orange Mascarpone Frosting
- 150 grams mascarpone
- 120 grams of heavy cream
- 40 grams of powdered sugar
- zest of 1 orange
Instructions
- Preheat the oven to 350 F and grease a large loaf pan or 2 6″ inch cake pans and line with parchment
- In a large bowl whisk together the oil, maple, sugar, eggs, and vanilla extract until smooth.
- In a smaller bowl stir together the flour, cinnamon, nutmeg, cloves, allspice, baking powder, baking soda, and salt then set aside.
- In the large bowl with the wet ingredients, alternate stirring in 1/3 of the flour mixture with 1/3 to 1/2 of the kefir until each is fully mixed in.
- Fold the grated carrots, apples, and walnuts into the batter.
- Pour the batter into a loaf pan or divided it amongst the cake pans.
- Bake the carrot cake for 40-45 minutes or until a toothpick inserted in the highest point in the center comes out clean.
- Cool cake layers in pans for at least 10- 15 minutes then flip cakes onto cooling racks to cool completely.
- For the icing in a stand mixer with the whisk attachment beat together the heavy cream, mascarpone, powdered sugar and zest until a thick cream forms
- Wait until the cake is fully cooled, even better if refrigerated for an hour to help the icing stick better
- Ice a think layer onto the cake and enjoy!
