By Chef Faisal – Prep/cook: 1hr
Ingredients
For the mascarpone frosting
60g white sugar
60g softened butter
120g mascarpone cheese
100g whipped cream foam
Pinch sea salt
For the whipped cream foam
200g whipping cream
50g white sugar
For the carrot cake
200g all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon powder
180g brown sugar
100g whole eggs
1 tsp vanilla essence
200g finely shredded carrot
For plating
180g carrot cake (3 layers)
1 raspberry
1 strawberry
4 fresh cherries
1/2 tsp icing sugar
Method
For the carrot cake
In a mixing bowl, beat eggs and brown sugar until smooth. Add melted butter and vanilla essence. Sift together flour, baking soda, baking powder, and cinnamon. Fold into the wet mixture. Stir in shredded carrots. Spread the batter evenly in a greased baking tray. Bake in a preheated oven at 170°C for 20 minutes. Let cool.
For the mascarpone frosting
In a mixing bowl, cream together sugar, butter, mascarpone, and a pinch of salt. Gently fold in whipped cream foam until smooth.
For the whipped cream foam
Whip cream and sugar in a chilled bowl until stiff peaks form.
For assembling and plating
Cut the carrot cake into squares and stack three layers, spreading mascarpone frosting between each layer. Garnish with fresh berries, cherries, and a dusting of icing sugar.
