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Carrot cake with cream cheese and mascarpone frosting
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5 from 5 votes

The Best Ever Carrot Cake

The best carrot cake you will ever have. With a fantastic cream cheese and mascarpone frosting. SO GOOD!
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Servings: 24 slices
Calories: 397kcal
Author: Yummy Addiction


For the cake:

  • 5 eggs
  • 1 cup (200g) sugar , divided
  • 1 1/3 cup butter , softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • a pinch of salt
  • zest from 1 orange
  • 1 1/2 cups (200g) all-purpose flour
  • 1 tablespoon (15g) baking powder
  • 1 1/4 cups (120g) almond flour
  • 1 1/4 cups (125g) ground walnuts
  • 2/3 lb (300g) grated carrots
  • toasted almond flakes , for topping (optional)

For the frosting:

  • 8 oz. (225g) cream cheese
  • 8 oz. (225g) mascarpone
  • 1/2 cup confectioners sugar , or to taste
  • zest from 1 orange


The cake.

  • Line the bottom of a 9-inch springform cake pan with parchment paper and grease the bottom and the sides. Preheat an oven to 375°F (190°C).
  • Separate egg yolks from whites. We will need both
  • In a large bowl, with an electric mixer, beat together ½ cup sugar (100g), butter, vanilla extract, cinnamon, salt, and orange zest. Add the egg yolks and beat until smooth.
  • In another large bowl, mix together the flour and baking powder. Add the almond flour and ground walnuts and mix again. Set aside.
  • In a large bowl, beat the egg whites until foamy. Add the remaining ½ cup sugar (100g) and beat until stiff peaks.
  • Now combine together the butter mixture, flour and nut mixture, and grated carrots. Now carefully (with a spatula) mix in the egg whites.
  • Transfer the mixture to the cake pan. Use a spatula to smooth out the top. Bake 1h - 1h 15 min or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in a pan for 5 minutes then turn out onto a cooling rack, peel off parchment paper, and cool completely.

The frosting.

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

The assembly.

  • Cut the cake in half. Spread half the frosting on the top of one cake layer. Place the second layer on top and spread the other half of the frosting. Sprinkle with the toasted almond flakes, if using. Enjoy!


Calories: 397kcal | Carbohydrates: 23.8g | Protein: 5.2g | Fat: 32.3g | Cholesterol: 78.1mg | Sodium: 162.8mg | Sugar: 13.8g | Vitamin A: 950IU | Vitamin C: 10.7mg