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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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.
Made this a few times during the year and it just never fails to disappoint or get old. It's a little more work but I think it's well worth the effort. This is the best care cake I've ever had.
I made this for Easter last year. RAVE reviews. Every bite was eaten. Just came back to the site to find the recipe again. It's a must.
I've made this twice and it looked like the picture both times. Also, it was gone, gone, gone in one sitting both times. Can't thank you enough for this terrific recipe. Not exactly easy, but worth the effort. Especially love the candied carrot curls!
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