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simple carrot cake recipe
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4.41 from 5 votes

Simple Carrot Cake Recipe

England cuisine is one of them and is famous for its pound cake, which creates a real basis for many versatile cakes. Carrot Cake is one of them, with a rich texture that I am a big fan of. I have a good collection of carrot cakes recipe, and I am always struggling with different new ones.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Breakfast, Dessert
Cuisine: England, european
Keyword: carrot cake, carrot cake recipe, Pound Carrot Cake
Servings: 8 slices
Calories: 715kcal
Author: Nata

Equipment

  • 1 loaf pan

Ingredients

  • 3 eggs
  • 1 cup brown sugar
  • 2 3/4 cups shredded carrot
  • 1/2 cup oil
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup walnuts
  • juice of 1 lemon
  • zest of 1 lemon
  • juice of 1 orange
  • juice of 1/2 orange
  • pinch of salt

Mascarpone frosting:

  • 1 1/2 cups mascarpone
  • 1/2 cup heavy cream
  • 3 tbsp icing sugar
  • zest of 1 orange

Instructions

  • Wash, peel, and grate carrots. Use a grater with medium size holes. Transfer shredded carrots to a large mixing bowl. Add the zest of one lemon and one orange. Squeeze the juice from these citruses.
  • In a separate bowl, beat eggs with brown sugar. When the sugar has melted, add vegetable oil. I have used sunflower oil as it has a neutral taste. I do not want to add any additional flavor to my cake. Now combine the carrot mixture with the egg one.
  • In a dry mixing bowl, sift the flour and add the remaining dry ingredients: a pinch of salt, baking powder, baking soda, and warm spices. I opted for grated nutmeg and cinnamon. Once combined, incorporate them into the carrot mixture. Mix well, and then add some chopped nuts.
  • Grease a loaf pan with butter. Pour the carrot cake batter into it. Bake the pound cake in preheated oven at 350°F for 45 - 50 minutes.
  • For the frosting: Beat the whipping cream with icing sugar. Then add the zest from one orange and mascarpone. Beat at low speed for some minutes until you obtain fluffy peaks.
  • Once the carrot pound cake cools completely, decorate it with mascarpone frosting.

Nutrition

Calories: 715kcal | Carbohydrates: 58g | Protein: 11g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 197mg | Potassium: 223mg | Fiber: 2g | Sugar: 31g | Vitamin A: 902IU | Vitamin C: 0.3mg | Calcium: 144mg | Iron: 2mg