The Best Ever Carrot Cake

I’ve tried numerous carrot cake recipes throughout my life but this one is hands down the best (or at least my favorite). Featuring mascarpone and cream cheese frosting, it’s perfect for any occasion!

What is your favorite kind of cake?

Apple cake? Or maybe this awesome pineapple pound cake? Or this fancy new school green tea cake?

All these cakes are really awesome BUT.

It takes me no time at all to answer that question, as I love love love carrot cake. It is seriously the best, and hey, it has lots of carrots in it so it has got to be good for you, right?

Okay, I know I just like to say that to make myself feel better, but more carrots in your diet can’t hurt at all, am I right?

I remember the first time someone offered me a piece of carrot cake.

I’m sure I looked a bit surprised, because I honestly thought they were kidding. “Carrots? In a cake?” I could not imagine why anyone would want such a thing, but even as a child I never shied away from trying new foods.

I tried it, albeit hesitantly, but boy was I glad I did. It was delicious. An explosion of deliciously sweet flavors in a vegetable cake. Who knew?

Carrot cake is where I learned of my love for cream cheese frosting and the little orange frosting carrots that carrot cakes are often decorated with. It is also where I learned that veggies can make an awesome base for a cake, so not to fear when the next “vegetable cake” came my way.

I sometimes wonder how someone even thought to make a cake out of carrots.

Some historians say that they can trace the roots (roots, carrots see what I did there?) clear back to medieval times. One thing is for sure, people have been smart enough for centuries to know just how good carrot cake is and how well it can be enjoyed any time of the year.

Although my personal preference is to enjoy it in the winter. It is one of my favorite winter comfort treats.

In fact, carrots, in general, are one of my go-to foods in the wintertime since they go so well with just about everything (salads, soups, cookies, risotto, or even by themselves). Even though carrots are harvested in the spring and fall, my family tends to eat them most often in the cold time of the year.

I may like carrot cake a little bit too much, though. I will admit to eating carrot cake for breakfast more than once. I find it incredibly satisfying to sit down and enjoy a cup of coffee (especially now when I got my first ever coffee machine for birthday) with moist and delicious piece of carrot cake.

The flavor burst is just right for getting your morning started off right.  The combination of carrots, cinnamon and cream cheese are so good, you simply can’t say that it be eaten for dessert only. How about you? Have you ever enjoyed carrot cake for breakfast?

Because I love carrot cake so much, I have had a lot of different recipes, but this one is hands down the best carrot cake ever.

How to Make The Best Carrot Cake Ever

Let’s get started:

Preheat your oven to 375°F (190°C) and then prep the pan. For this cake, use a 9-inch springform cake pan and line it with parchment paper, greasing the bottom and the sides.

Next, separate egg yolks from whites, keeping them both as they will both be needed in this recipe.

Using an electric mixer, beat together 1/2 cup sugar, butter, vanilla extract, cinnamon, salt, and orange zest. Beat in the egg yolks.

Get a large mixing bowl and combine the flour and baking powder.  Add in the almond flour and ground walnuts, mixing continuously.  Set aside.

In another large bowl, beat egg whites until foamy. Add in the remaining ½ cup sugar (100g) and beat until stiff peaks.

Now combine together the butter mixture, flour and nut mixture, and grated carrots. Next, carefully (with a spatula) mix in the egg whites.

Now it’s time to transfer the mixture to your cake pan.  Be sure to use a spatula to smooth out the top.

Bake your carrot cake for 1 hour to 1h 15 min or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven, let cool in a pan for 5 minutes and then place onto a cooling rack, remove parchment paper, and cool completely.

In a large mixing bowl, beat the cream cheese, mascarpone, confectioners sugar and orange zest with a handheld mixer. Continue beating until smooth.

Cut the cake in half, careful to keep it even.

Spread half the frosting on the top of one cake layer. Next, place the second cake layer on top of the frosted piece and spread the remaining frosting.

Sprinkle with the toasted almond flakes, if desired.

Enjoy!

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