Ingredients

The following ingredients have 4 Servings
  • 10 oz all purpose flour, by weight ((2 cups, measured))
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 4 extra large eggs
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbsp vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 2 8- oz tubs mascarpone cheese
  • 4 tbsp butter (at room temperature)
  • 2 cups powdered sugar (or to taste)
  • 2 tsp vanilla extract
  • 1 tbsp amaretto (optional)

Instruction

  • Preheat oven to 350 degrees F. Place a rectangular piece of parchment paper in the bottom of a 9×13 inch pan.
  • In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, and cinnamon.
  • In a another bowl, combine the eggs, oil, white sugar, brown sugar, and vanilla. Beat together using a hand mixer until well blended and foamy on top.
  • Add the flour mixture a little bit at a time to the egg mixture, and after you have added half of the flour, dump in the carrots and walnuts. Keep mixing, and when you get close to incorporating in all of the flour, stop mixing with the hand mixer and finish mixing by hand with a spatula. Once that flour has been incorporated, make sure you stop. Do not overmix.
  • Pour the cake batter into your pan and bake for 45 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack and let it cool completely.
  • For the frosting, use a hand mixer to whip together the mascarpone, butter, powdered sugar, vanilla, and amaretto. Beat until smooth and creamy.
  • To assemble the cakes, take a biscuit cutter and cut little cake circles out, and do two layers of cake and two layers of frosting. Garnish the tops with extra walnuts, if desired. Enjoy!