Carrot cake is considered a classic dessert. Found in any diner and a staple at southern dinners, it checks all the boxes of a decadent bite. Think: natural sweetness lifted by hints of baking spice, moist in texture, and topped with a rich creamy frosting. The dreamy dessert often falls into two camps: those who love it and those who loathe it. As someone who absolutely loves carrot cake, it’s my top choice for gatherings. But I’ve found that most people don’t share the same enthusiasm. The biggest complaint? Too many raisins and carrots. So, when I came across Chizoba Uwakwe’s (@chizobacu) carrot cake recipe, made without raisins and finely grated carrots, I knew I’d found something that would please a crowd.

Takeaways New Hide ▲

Mascarpone frosting gives

the carrot cake

a lighter, modern finish

Carrot cake is a

crowd-pleaser at gatherings

with a balanced flavor

Minimal pecans and no

raisins make this

cake easy to love

Finely grated carrots offer

moist texture without

overpowering the cake

❮

❯

But a raisin-free batter isn’t the only thing that makes Uwakwe’s recipe unique. Instead of cream cheese icing, which can be too rich and tangy for some people, it’s topped with a light layer of mascarpone frosting. This allows the flavors of the cake to shine and the frosting to act as an enhancer, adding a touch of sweetness to each bite. Another thing that makes this cake unique is the pecans. While most recipes call for both walnuts and pecans, this one uses nuts sparingly.

The result feels like a modern take on the classic dessert that I love. The ingredients aren’t fighting each other; instead, they are added with a light touch to create a medley of flavors. As summer begins, there will be plenty of opportunities to share baked goods, starting with this delicious cake. Keep reading to see how to make this moist and decadent carrot cake.

@chizobacu

🥕This classic carrot cake is what I’ll bring to Easter lunch! It’s full of spice and topped with a twist of my favorite spiced mascarpone frosting to make it light and delicious. If you want a more classic carrot cake, you can top it with your favorite cream cheese frosting. 🌷Here’s what you need to try this at home: Makes a 9 in Cake Carrot Cake: 2 cups all-purpose flour 1 cup light brown sugar 1 tsp baking soda 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/4 tsp clove 3 eggs (room temperature) 1/4 cup sour cream 3/4 cup vegetable oil 2 tsp vanilla paste 2 cups carrots (grated or shredded) 1/2 cup pecans (chopped or crushed) Mascarpone frosting: 16 oz mascarpone 2 cups powdered sugar 1/4 cup heavy cream 1 tbsp vanilla paste 1 tsp of cinnamon The full recipe is linked in my bio! 🤍 Enjoy! #carrotcake #spring #baking #easter #food #recipe

♬ Alice in Wonderland – Joanna Wang

Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup light brown sugar
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon clove
• 3 eggs
• 1/4 cup sour cream
• 3/4 cup vegetable oil
• 2 teaspoons vanilla paste
• 2 cups carrots, grated
• 1/2 cup pecans, chopped or crushed

Mascarpone frosting

Ingredients

• 16 ounces mascarpone
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 tablespoon vanilla paste
• 1 teaspoon of cinnamon

Instructions

Carrot Cake Layer

1. Preheat oven to 350°F.
2. Grease a 9-inch springform pan and line with parchment paper; set aside until ready to use.
3. Add vegetable oil and brown sugar to a large bowl and mix until combined.
4. Add in the sour cream and mix until combined.
5. Once the sour cream is incorporated, whisk in the eggs one at a time, then add the vanilla paste and set aside until ready to use.
6. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
7. Add the wet ingredients and dry ingredients, and gently fold them together with a spatula.
8. Fold in the carrots and pecans.
9. Once thoroughly combined, pour the batter into the prepared pan.
10. Bake at 350°F for about 30 to 40 minutes.
11. Allow the cake to cool completely on a wire rack.
12. In a stand mixer using the paddle attachment, add the mascarpone, cinnamon, and vanilla paste and mix at low speed for about 1 minute until creamy.
13. Gradually add the powdered sugar, mixing on low to medium speed until a thick consistency is achieved.
14. Add the heavy cream and mix on medium speed until smooth. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until the desired consistency is reached.
15. Frost with the mascarpone frosting and top with pecans.

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