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
Moist fresh carrot cake with creamy mascarpone frosting and topped with chopped walnuts.
- 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.
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