Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 Rating

This simple-to-make cake is super rich and delicious thanks to a dash of pumpkin pie spice and dollop of creamy mascarpone.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
bake:
30 mins to 35 mins
Servings:
14
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Honey-Carrot Cake with Mascarpone Cream

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease and lightly flour a 10-inch fluted tube pan; set aside.

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  • 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.

Nutrition Facts (Honey-Carrot Cake with Mascarpone Cream)

207 calories; total fat 9g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 53mg; sodium 194mg; potassium 101mg; carbohydrates 28g; fiber 1g; sugar 16g; protein 4g; trans fatty acid 0g; vitamin a 3102IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 29mcg; vitamin b12 0mcg; calcium 62mg; iron 1mg.

Mascarpone Cream

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl stir together mascarpone cheese and honey. Gradually stir in enough whipping cream to make a piping consistency.

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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0