Servings: 8 to 10
This carrot cake feels lighter than most, thanks to four thin layers, subtle spicing, and a not-too-sweet frosting made with mascarpone. Candied carrot curls and pecans on top make it look festive and add a bit of crunch.
Make Ahead Tips
The cake can be baked 1 day ahead and kept covered at room temperature.
The candied carrot curls and nuts can be made up to one day ahead and kept in an airtight container at room temperature.
The cake can be frosted up to 12 hours before serving.
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It’s a bit of effort but worth every step. The mascarpone icing makes it extra special. Don’t skimp on the carrot curls. It is the requested cake for a lot of friends’ birthdays...so I sometimes make the cake, cut it into the four layers, wrap well and freeze it. I have not had success with making the curls much in advance...the nuts I can make a week or so in advance and they are fine.
Very yummy carrot cake.
I made this for Christmas and several people said it was the best carrot cake they'd ever had. I'm not a fan of cream cheese so loved that frosting was made with mascarpone instead. Proportions and directions were perfect. Will definitely make again.
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