Full of spice carrot cake

This carrot cake is an all time favorite, full of flavor from the different spices I use, including cloves, cinnamon and cardamom! I use a delicious mascarpone cream for a less-heavy frosting. Perfect for those, who’s not that into buttercream!

Recipe

Servings: 10-12

Time: 3 hours incl. cooling

Storage: Up to 3 days

Ingredients:

3 large or 4 small eggs

100 g melted butter

50 g olive oil or neutral oil

100 g white sugar

150 g brown sugar

2 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1 tsp cardamom

1/2 tsp cloves

270 g flour - use one with lower protein %

300 g shredded carrots - if you can, use organic, they tend to be sweeter, much more suitble for cakes.

Instructions:

1. Preheat oven to 190 °C.

2. Whisk up eggs with brown and white sugar until fluffy. Add in your melted butter and whisk again till combined.

3. Combine all dry ingredients in another bowl.

4. Fold in the dry ingredients.

5. In a 22 cm springform with parchment paper attatched, pour the batter in the pan. Bake for 45-50 minutes.

6. After baking let it cool down completely before spreading on the frosting. Enjoy!

Creamcheese frosting:

Ingrediens:

250 g mascarpone

100 g butter

75 g powdered sugar

1 tsp vanilla essence

Instructions:

1. Combine all the ingrediens into a bowl and whisk with an electric mixer till combined.