- 4 eggs
- 300 ml vegetable oil
- 400 g white sugar
- 10 ml vanilla extract
- 250 g flour
- 1 teaspoon baking powder
- pinch of salt
- ½ teaspoon ground cinnamon
- 350 g grated carrots
- 150 g chopped walnuts or pecans
- 500 g Mascarpone cheese, softened
- 4 table spoons of confectioners’ sugar
- 5 ml vanilla extract
Preheat oven to 175 degrees C. Grease and flour a 26 cm round pan or a 25×30 cm pan. Or prepare one muffin tray for 12 muffins. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the frosting
In a medium bowl,mix the mascarpone cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.
Keep some of the frosting and play with food color to decorate your cake or muffins. You can use your imagination and make it fun or festive…