pumpkin carrot cake w/ (mascarpone) cream cheese frosting & chestnut praline

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PUMPKIN CARROT CAKE W/ (MASCARPONE) CREAM CHEESE FROSTING & WALNUT PRALINE

**makes a 10-inch 3-layer cake that can be divided into 5-6 layers**

CARROT CAKE LAYERS - INGREDIENTS:

wet ingredients:

• 4 sticks unsalted butter, softened

• 3 cups sugar

• 1 cup brown sugar

• 6 egg yolks

• 3 cups canned pumpkin puree

• 4-5 cups grated carrots

• vanilla extract, vanilla bean paste, or seeds of fresh vanilla beans

dry ingredients:

• 6 cups all purpose flour

• 5 tbsp cinnamon

• two pinches of nutmeg

• two pinches of ground clove

• two pinches of ground allspice

• pinch or two of salt

• 6 tsp baking powder

• 2 tsp baking soda

• optional: 5 tbsp ground cardamom

• optional: 2-3 tbsp freshly grated ginger

• optional: orange zest

• optional: lemon zest

optional component

• 15-18 egg whites

• ½ cup sugar

• dash of cream of tartar or squeeze of lemon juice

METHOD:

1. In a mixing bowl, cream the butter, sugar, and brown sugar on high speed until pale, light, and fluffy.

   (Highly recommend using a stand mixer to beat as much air into the batter as possible (~8-10 minutes))

2. Add the egg yolks one at a time while continuing to beat on high until all the egg yolks are incorporated.

3. Add the pumpkin puree in several additions, beating on medium speed, making sure each addition is fully incorporated before adding the next. 

4. Add the grated carrots and vanilla and continue to beat until incorporated.

5. In a separate bowl, combine the all purpose flour, cinnamon, nutmeg, clove, allspice, salt, baking powder, and baking soda.

6. Whisk to combine.

7. Optionally, sift the dry ingredients through a fine mesh sieve.

8. Optionally, add ground cardamom, freshly grated ginger, orange zest, and/or lemon zest.

9. On low speed, mix the dry ingredients into the wet ingredients in multiple additions until just incorporated.

10. In a separate mixing bowl, beat the egg whites on high speed until foamy and lighter in color (you can add cream of tartar or lemon juice at this stage to help stabilize the egg whites).

11. Once light and foamy, lower the mixer to medium speed and slowly add in the sugar.

12. Beat on medium speed until stiff peaks form (~6-8 minutes). Be careful not to overbeat, or the egg whites will curdle.

13. Take about a third of the egg whites and fold into the cake batter to lighten the batter.

14. Once the batter has been lightened, gently fold in the remaining egg whites without knocking too much of the air out.

15. Continue to carefully fold until there are no more streaks of white remaining.

16. Preheat the oven to 325 F.

17. Divide the batter evenly between the cake pans greased, floured, and lined with parchment.

18. Bake on a middle rack anywhere between 45-55 minutes (insert a toothpick 10 minutes before it’s finished to check the doneness of the cake).

19. 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.

20. Level the cakes in half into 5-6 even layers, and then place into the fridge to firm and chill before icing.

MASCARPONE CREAM CHEESE FROSTING - INGREDIENTS:

• 8 oz mascarpone cheese or cream cheese, softened

• 16 oz cream cheese, softened

• 3 sticks unsalted butter, softened 

• 1 - 1 ½ cup powdered sugar

• vanilla extract, vanilla bean paste, or seeds of fresh vanilla beans

METHOD:

1. Cream the mascarpone cheese and/or cream cheese on high speed until light and fluffy.

2. Add the butter and continue to beat on high.

3. Slowly add the powdered sugar little by little on medium speed until all incorporated.

4. Add the vanilla and continue to beat until light and fluffy.

PRALINE - INGREDIENTS:

• 4 cups brown sugar

• ½ cup water

• 2 sticks unsalted butter

• 4 tbsp cinnamon

• 4 tbsp ground cardamom

• two pinches of nutmeg

• two pinches of ground clove

• two pinches of ground allspice

• two pinches of salt

• 4 cups hazelnuts, walnuts, macadamia nuts, or chestnuts, crushed

METHOD:

1. Place the brown sugar and water in a heavy bottomed saucepan, skillet, or cast iron until melted and caramelized.

2. Slowly add the butter while constantly whisking or stirring.

3. Once incorporated, add the cinnamon, ground cardamom, nutmeg, ground clove, ground allspice, and salt, and bring to a boil over medium while constantly whisking or stirring.

4. Continue to whisk or stir 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.

5. Immediately stir in the nuts, mix well, and pour the nut caramel over a silicone pad or parchment-lined sheet tray.

6. Wait for the nut caramel to become cool and hardened (at least 20-25 minutes in the fridge or an hour at room temperature).

7. Transfer the hardened candied nuts into a vessel to break it up (i.e. food processor, blender, or rolling pin and ziploc bag). 

   (Preserve some texture; don’t over-break.)

8. Place the crunchy praline in an airtight container before use.

SERVING AND ASSEMBLY:

1. Begin by generously frosting between the chilled cake layers.

2. Generously frost on top and around the cake.

3. Sprinkle the praline on top and also press them up against the sides until the entire surface of the cake is coated.

4. Chill in the fridge or freezer for a couple minutes before slicing for easy and clean cuts.

5. 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.