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Carrot Cake with Orange Mascarpone Icing


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
  • 11/2 cups oat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 11/2 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


  1. Preheat the oven to 350 F and grease a large loaf pan or 2 6″ inch cake pans and line with parchment
  2. In a large bowl whisk together the oil, maple, sugar, eggs, and vanilla extract until smooth.
  3. In a smaller bowl stir together the flour, cinnamon, nutmeg, cloves, allspice, baking powder, baking soda, and salt then set aside.
  4. 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.
  5. Fold the grated carrots, apples, and walnuts into the batter.
  6. Pour the batter into a loaf pan or divided it amongst the cake pans.
  7. Bake the carrot cake for 40-45 minutes or until a toothpick inserted in the highest point in the center comes out clean.
  8. Cool cake layers in pans for at least 10- 15 minutes then flip cakes onto cooling racks to cool completely.
  9. 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
  10. Wait until the cake is fully cooled, even better if refrigerated for an hour to help the icing stick better
  11. Ice a think layer onto the cake and enjoy!