Whoever invented the carrot cake is absolutely brilliant. Sneaking veggies into a dessert is always a great idea to feel less guilty. Carrots are naturally sweet and provide so much moisture to a basic cupcake. Carrot cake is often a personal preference. Everyone thinks their recipe is the “Best”. Me…I don’t discriminate, but I do prefer a carrot cake that is more on the savory side. The mascarpone frosting is a more savory twist on the classic cream cheese frosting. Don’t worry, these delicious cupcakes are definitely sweet and will satisfy your dessert craving.
Carrot Cake with Marscapone Frosting
- 2 cups all purpoe flour
- 1.5 tsp cinnamon
- 1 tsp baking soda
- 2 tsp baking powder
- 3 cups finely shredded fresh carrots (don't use pre-shredded carrots)
- 4 beaten eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup vegetable oil
- 2 cups sugar
- 1/4 cup walnuts, finely chopped
- 5.5 cups powdered sugar
- 2 tsp vanilla extract
- 1 cup mascarpone cheese
- 3 tbsp heavy cream or half and half
- Pre-heat the oven to to 350 degrees fahrenheit.
- In a large mixing bowl stir together the flour, cinnamon, baking soda and baking powder.
- In a medium bowl mix the finely shredded carrots, beaten eggs, vanilla extract, vegetable oil, and sugar.
- Add the carrot mixture to the flour mixture and stir until combined.
- Line a cupcake pan with cupcake liners. Pour batter into the cupcake liners. Bake for 20-25 minutes. Cool cupcakes on wire rack until completly cooled.
- To make frosting, beat the powdered sugar, vanilla extract, marscapone cheese, and cream with hand mixer for 5 minutes at high speed. Transfer frosting to a pastry bag or a pastic ziplock with end cut off. Frost cupcakes and sprinkle with chopped walnuts.
- Do not buy pre-shredded carrots. Freshly shredded carrots give the carrots the right moisture to the cupcakes.