Honey-Carrot Cake with Mascarpone Cream
This simple-to-make cake is super rich and delicious thanks to a dash of pumpkin pie spice and dollop of creamy mascarpone.
Rate This!
Honey-Carrot Cake with Mascarpone Cream
Directions
- Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside.
- In a large bowl stir together flours, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another large bowl beat eggs lightly with a fork. Stir in carrots, honey, oil, and buttermilk. Add egg mixture all at once to flour mixture. Stir until combined. Spoon batter into prepared pan, spreading evenly.
- Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack. Cool completely.
- Place cooled cake on a serving platter. Pipe bottom edge of cake with Mascarpone Cream, or pipe or spoon Mascarpone Cream on each serving.
Mascarpone Cream
Directions
- In a small bowl stir together mascarpone cheese and honey. Gradually stir in enough whipping cream to make a piping consistency.
Nutrition Facts (Honey-Carrot Cake with Mascarpone Cream)
- Per serving:
- 207 kcal ,
- 9 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 53 mg chol. ,
- 194 mg sodium ,
- 28 g carb. ,
- 1 g fiber ,
- 16 g sugar ,
- 4 g pro.