Carrot cake

Step by step: Carrot cake

• Step1

  Make the carrot cake: Peel, wash and grate 250 grams (8.8 oz) of carrot.

• Step2

  Whip 3 eggs with the whip attachment until thick, about 8 minutes. Gradually add 150 g (5.3 oz) of oil, whipping on high speed. Gradually add 300 grams (10.6 oz) of sugar.

• Step3

  Mix 160 grams (5.6 oz, 1 cup) of flour, 1 teaspoon of baking powder and 5 grams of cinnamon (0.17 oz, 1 teaspoon). Sift into the egg mixture. Add 5 grams (0.17 oz, 1 teaspoon) of salt and fold.

• Step4

  Add the grated carrots and 60 grams (2.1 oz) of coarsely chopped walnuts. Fold until incorporated.

• Step5

  Spread the dough onto a 30×40 cm (12×15 inch) baking sheet lined with oiled parchment paper. Bake at 180°C (350°F) for about 20 minutes, until an inserted skewer comes out clean. Cool the cake in the pan.

• Step6

  To make the mascarpone cream: Whip 200 ml (6.7 fl oz) of heavy cream with 3 tablespoons of sugar and 2 teaspoons of vanilla sugar. Fold the whipped cream into 200 grams (7 oz) of mascarpone in 3 batches.

• Step7

  Invert the cake onto a sheet pan and peel of the parchment paper. Divide into 3 equal rectangles.

• Step8

  To assemble the cake, spread a layer of the mascarpone cream over each layer of cake and spread the remaining cream over the sides of the cake. Garnish with toasted chopped walnuts.

• Step9

  To decorate the cake, we filled a parchment paper cone with melted chocolate and piped a bunny enjoying a carrot.

• Step10

  Serve this delicious cake with tea or coffee.