pumpkin carrot cake w/ (mascarpone) cream cheese frosting & walnut praline
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PUMPKIN CARROT CAKE W/ (MASCARPONE) CREAM CHEESE FROSTING & WALNUT PRALINE
**makes a 9-inch three-layer cake or 6-inch four-layer cake**
CARROT CAKE LAYERS - INGREDIENTS:
wet ingredients:
2 sticks unsalted butter, softened
1 ½ cups sugar
½ cup brown sugar
3 egg yolks
1 ½ cups canned pumpkin puree
3 cups grated carrots
vanilla extract or seeds of vanilla beans
dry ingredients:
3 cups all purpose flour
3 tbsp cinnamon
2 tbsp ground cardamom
pinch or two of nutmeg
pinch or two of clove
pinch or two of allspice
pinch or two of salt
3 tsp baking powder
1 tsp baking soda
optional: 1-2 tbsp freshly grated ginger
optional: orange zest
optional: lemon zest
optional step:
10 egg whites
¼ cup sugar
squeeze of lemon juice
METHOD:
In a mixing bowl, cream the butter, sugar, and brown sugar together until pale, light, and fluffy.
(Highly recommend using a stand mixer to beat as much air into the batter as possible.)
Add the egg yolks one at a time while continuing to beat until all the egg yolks are incorporated.
Add the pumpkin puree in multiple additions, beating on medium speed, making sure each addition is fully incorporated before adding the next.
Add the grated carrots and vanilla and continue to beat until all incorporated.
In a separate bowl, combine the all purpose flour, cinnamon, cardamom, nutmeg, clove, allspice, salt, baking powder, and baking soda.
Whisk to combine.
Optionally, sift the spices and dry ingredients through a fine mesh sieve.
Add into the wet ingredients.
Optionally, add orange zest, lemon zest, and freshly grated ginger.
On low speed, mix until just incorporated.
In another separate bowl, beat the egg whites on high speed until foamy and lighter in color (you can add the lemon juice at this stage to help stabilize).
Once light and foamy, lower the mixer to medium speed and slowly add in the sugar.
Beat on low or medium speed until stiff peaks form. Be careful not to overbeat, or the egg whites will curdle.
Take about a third of the egg whites and fold into the cake batter to lighten the batter.
Once the batter has been lightened, gently fold in the remaining egg whites without knocking too much of the air out.
Gently fold until there are no more streaks of white remaining.
Preheat the oven to 325 F.
Divide the batter evenly between the cake pans greased, floured, and lined with parchment.
Bake on a middle rack anywhere between 35-45 minutes for 9-inch cakes and an hour for 6-inch cakes (insert a toothpick around 10 minutes before it’s finished to check the doneness of the cake).
Once finished, let the cakes cool for 15-20 minutes in the pan before turning them out onto a cooling rack or parchment-lined sheet tray to cool completely.
Level the cakes into even layers, and then place into the fridge to firm and chill before icing.
MASCARPONE CREAM CHEESE FROSTING - INGREDIENTS:
16 oz mascarpone or regular cream cheese, softened
2 sticks unsalted butter, softened
½ - 1 cup powdered sugar
vanilla extract or seeds of vanilla beans
METHOD:
Cream the mascarpone or regular cream cheese on high speed until light and fluffy.
Add the butter and continue to beat on high.
Slowly add the powdered sugar little by little on medium speed until all incorporated.
Add the vanilla and continue to beat until light and fluffy.
WALNUT PRALINE - INGREDIENTS:
2 cups brown sugar
¼ cup water
1 stick unsalted butter
2 tbsp cinnamon
2 tbsp ground cardamom
pinch or two of nutmeg
pinch or two of clove
pinch or two of allspice
pinch or two of salt
2 cups walnuts
METHOD:
Place the brown sugar and water in a heavy bottomed saucepan, skillet, or cast iron until melted and caramelized.
Slowly add the butter while constantly whisking or stirring.
Once incorporated, bring to a boil over medium while constantly whisking.
Continue to whisk and brown the caramel for 2-3 minutes until it is a deep amber color and smells toasted and nutty (~325 F). Do not burn.
Immediately stir in the walnuts, mix well, and pour the nut caramel over a silicone pad or parchment-lined sheet tray.
Wait for the nut caramel to become cool and hardened (at least 20-25 minutes in the fridge or an hour at room temperature) before transferring into a vessel to break it up (i.e. food processor, blender, or rolling pin + ziploc bag).
(Preserve some texture; don’t overbreak.)
Place the crunchy walnut praline in an airtight container before use.
SERVING AND ASSEMBLY:
Begin by generously frosting between the chilled and firm cake layers.
Generously frost around and on top of the cake.
Sprinkle the walnut praline on top and press them up against the sides until the entire surface of the cake is coated.
Chill in the fridge or freezer for a couple minutes before slicing for easy and clean cuts.
After it’s been stored in the fridge, prior to serving again, it is best left at room temperature for at least an hour so that the cake and frosting is softened again a bit.
I am planning on making this cake tonight. Do I use the zest of an entire orange and lemon? Or is there a specific amount I should use? Also, regarding the frosting, I have vanilla bean paste - how much should I use?
Thank you so much for sharing this recipe Rob. I made this recipe for my work thanksgiving potluck and it was a crowd pleaser! In a sea of desserts that were brought in, this cake was practically demolished. The balance of the flavors and the fluffiness of the cake was superb. Who knew pumpkin and carrot went so well together. I'll definitely be making this again!