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Whipped Mascarpone Browned Butter Carrot Cake

Whipped Mascarpone Browned Butter Carrot Cake with carrot caramel pecans makes a perfectly decadent centrepiece for your Thanksgiving celebration!
Course Dessert
Cuisine Cake
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10
Author i sugar coat it!

Ingredients

For the cake:

  • 230 grams freshly shredded/grated carrots
  • 200 grams unbleached all-purpose flour
  • 45 grams buckwheat flour
  • 4 grams ground cinnamon
  • 5 grams baking soda
  • 5 grams table salt
  • 2 grams baking powder
  • 1 gram freshly ground nutmeg
  • pinch ground cloves
  • 172.5 grams browned butter liquid
  • 102 grams granulated sugar
  • 72 grams demerara sugar
  • 3 eggs
  • 20 grams vanilla bean paste

For the whipped mascarpone:

  • 41 grams mascarpone cheese
  • 117 grams coconut cream or 35% whipping cream
  • 20 grams maple syrup
  • 1 gram ground cinnamon
  • 3 grams vanilla bean paste

For the caramel:

  • 946 grams carrot juice
  • 14 grams unsalted butter
  • 5 grams salt

Instructions

Make the cake:

  • Preheat the oven to 350ºF. Place the silicone mold on a baking sheet.
  • Using a food processor, or hand-held grater, shred the carrots and set aside. I used about 10 carrots to get the desired amount, but the quantity may differ for you depending on the size of your carrots.
  • In a large bowl, sift together the flours, cinnamon, baking soda, salt, baking powder, nutmeg and cloves. Set aside.
  • Add the browned butter, granulated sugar and demerara sugar to the bowl of your stand mixer. Using the paddle attachment, mix on medium speed until fully incorporated. 
  • Crack your eggs into a bowl with a spout. With the mixer on low, add the eggs one at a time to the sugar/butter mixture, blending well after each addition. Add the vanilla bean paste.
  • Stop the mixer and add the flour mixture to the butter/egg mixture. Start on the stir setting of your stand mixer so that the flour doesn't go flying, then increase to medium speed until just combined. Stop the mixer, scrape the sides down and beat for a few seconds more.
  • Remove the mixing bowl from the stand and fold the grated carrots into the batter using a spatula or wooden spoon. Spoon or pipe the batter into the mold, about ¾ of the way. Tap the baking sheet a couple times, so that the batter levels in the mold and air bubbles surface. 
  • Place on the middle rack of the oven and bake for 35-40 minutes. Remove from oven and allow to cool for 15 minutes on a wire rack. Once cooled, unmold and allow to cool completely.

Make the whipped topping:

  • To a chilled bowl, add the chilled coconut cream and mascarpone cheese. Whisk until medium-stiff peaks form. Add the other ingredients and whip to firm peaks. 

Make the caramel (adapted from FoodNetwork.com:

  • Add carrot juice to a saucepan and bring to a simmer over medium-high heat. Simmer until liquid is reduced to about 1 cup. Add the butter and salt and emulsify the with a blender.

Assembly:

  • Unmold the cake once completely cooled. Use an offset spatula to spread the whipped topping and smooth with a scraper. Allow to chill in the refrigerator.
    While chilling, roast some pecans at 350º for 5-7 minutes. Drench with caramel while still hot, toss and return to the oven for no more than a minute. Remove from oven toss again. Allow to cool and top the cake off with pecans and a little drizzle of caramel.
    ENJOY!!