Chocolate Carrot Cake with Tre Stelle® Mascarpone Frosting
We’ve switched up the traditional cream cheese frosting with Mascarpone which is naturally richer and sweeter.Prep Time:
20 minutes Ready In:
1 + hour Serves:
Makes 8-12 serving
Cake 2 cups | 500 mL all purpose flour ½ cup | 125 mL unsweetened cocoa powder 1 tsp | 5 mL baking soda 1 ½ tsp | 7 mL baking powder ½ tsp | 2 mL salt 1 ½ tsp | 7 mL cinnamon 3 large eggs ¾ cup | 175 mL golden brown sugar ¾ cup | 175 mL granulated sugar 1 cup | 250 mL canola oil 2 tsp | 10 mL vanilla extract 2 ½ cups raw carrots, finely grated 1 cup | 250 mL crushed pineapple, drained 1 cup | 250 mL pecans, toasted and coarsely chopped 1 tsp | 5 mL each cinnamon and/or cocoa powder for garnish if desired Frosting 1 tub | 475 g Tre Stelle® Mascarpone Cheese 1 cup | 250 mL icing sugar 1 tbsp | 15 mL fresh lemon juice 2 tbsp | 30 mL freshly grated lemon rind
Preheat oven to 350 F (175 C). Cake: Spray two – 9 inch round cake pans with non stick cooking spray and line the bottoms of the pans with a circle of parchment paper. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside. In a large bowl with an electric mixer beat the eggs, sugars, canola oil and vanilla until well blended, about 3-4 minutes. Fold in the flour mixture and stir until moistened. Add the carrots, pineapple and pecans; stir to combine. Pour the batter evenly between the two prepared pans and bake 45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack -approximately 20 minutes. Invert the cakes out of pan onto the wire rack and remove parchment paper; cool completely before frosting. Frosting: Combine all ingredients in a medium mixing bowl, beat with electric mixer until smooth and creamy. To assemble: place one cake, top side down, onto a serving plate. Spread half of the frosting on top, leaving a ½ inch border around the edge. Top with remaining cake layer and spread remaining frosting on top. Garnish with cinnamon and cocoa if desired.