Flourless Carrot Cake with Mascarpone Frosting
Feb 17, 2014, Updated Apr 07, 2021
This post may contain affiliate links. Please read our disclosure policy.
Flourless, moist, and delicious carrot cake frosted with a delicate and creamy mascarpone frosting.
Remember that one time when I said I never get the flu! Remember? And that other time when I asked, what are sinus headaches?!?! In the same week, the flu found me AND I discovered my sinuses. Damn this winter!
Honestly? I am really, seriously, very over this freezing weather. I’m done with it. We need to break up.
Last week, during my timeout with the flu, all I did was pray that I would wake up without a headache, binged on a Shahs of Sunset marathon, and ate my weight in this incredible Carrot Cake.
Also? Remember that one time when I said, “Carrots in a CAKE?! VEGETABLES in a CAKE?! EWWWWWWWW!!!”. Such a fool, I was…
OR how about that other time when I said, “Watermelon?! EWWWWWWWWW!!!”. Okay, well, that still stands. I.Hate.Watermelon.
Friends. This cake. It was love at first bite. It blew me away.
You know, you and I are no strangers to cakes. We’ve made a few, here and there, and each of them have been at the least, amazing. Chocolate Cakes, Berry Cakes, even Pound Cakes.
However, this cake? … this cake is like no other. There’s no chocolate here. There’s no berries here, either. Yet somehow it is one of the best cakes I have ever tasted. It’s dreamy. It is light as air, but sweet as sugar.
Then there’s the frosting. Oh my heavens!! I didn’t want to go with the classic cream cheese frosting, thus I opted for something similar, yet different.
This Mascarpone Frosting is delicate, creamy, and deliciously indulgent. A MUST try. Don’t skip it – it pulls the whole thing together.
All of these flavors put together take this cake waaaaay over the top. I think you will love it.
ENJOY!
Pin this now to find it later
Pin It
Flourless Carrot Cake with Mascarpone Frosting
Ingredients
For the Cake
- 4 eggs, , separated
- 1/8 teaspoon cream of tartar
- 1 cup plus 2 tablespoons sugar, , divided
- zest of one medium orange
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large carrots, , finely grated (about 2 cups grated carrots)
- 1-3/4 cups almond flour
For the Mascarpone Frosting
- 1 cup heavy cream
- 1 tub, (8 ounces) mascarpone cheese, room temperature
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 325.
- Grease an 8-inch springform pan with butter and dust with flour; set aside.
- In your mixer's bowl combine egg whites and tartar; beat at high speed until soft peaks form.
- Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside.
- In a separate large mixing bowl, combine 1 cup sugar, egg yolks, orange zest, cinnamon, salt and vanilla; beat at medium-high speed until incorporated and light in color; about 2 to 3 minutes.
- Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined.
- Fold in the remaining egg whites and almond flour; continue to fold until incorporated.
- Pour batter into previously prepared cake pan.
- Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides.
- Transfer to a rack and cool completely.
- In the meantime, prepare the frosting.
- With mixer on medium speed, beat heavy cream until stiff peaks form.
- In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth.
- Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated.
- Spread over cooled cake.
- Serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
MORE CAKES:
Cookies and Cream Flourless Chocolate Cake
I have got to try baking with almond flour… this looks delicious. 🙂
Dude, we really need to move next door to each other. xx
A flourless carrot cake *with* mascarpone frosting!! Be still my hungry heart! Gorgeous. Gorgeous.
Hope you’re feeling better! This winter is wicked…to the bone, wicked.
I love carrot cake but then you added that mascarpone frosting and now all I want is a spoonful – basically I’m in heaven!
This carrot cake is unbelievable! And mascarpone frosting? You are killing me!
I’m all for fruits and vegetables in my cake. I love carrot cakes. This looks sooooooo good!! The pictures are stunning too! Feel better soon dear 🙂
Looks positively happy and carroty, but how can you not like watermelon?! Hope you feel better soon!
So gorgeous! My husband’s favorite cake is carrot cake. I’ve got to make this for him!
Dang girl this is awesome and a must make! Hope you’re feeling lots better. Those sinus headaches can be a monster.
I’ve never tasted a carrot cake but this one sounds quite intriguing. Is there another way to measure the amount of carrot used as I’m not sure my estimate of what a ‘large’ carrot would be is the same as the one in the recipe?
Your other cakes also look delicious.
It’s about 2 cups of grated carrots. I’ll make a note of it. Thanks so much!!! Have a great week!
Thank you for the clarification. I could have probably looked up some sort of conversion/equivalency web page but it’s nice getting it from the source. 🙂
One of these days I’m going to try making that ultimate Italian mascarpone dessert, tiramisu, but this is the next best thing to that delicious combination.