Serves 4-6
This cake is a symphony of unexpected flavors, elevating the classic carrot cake to a new level of sophistication. Instead of the traditional buttercream, which I find overly rich and sweet, this version features a luscious blend of mascarpone, whipped cream, and vanilla. The result? A light, airy frosting that perfectly complements every bite. And let's not forget the pistachios—the ultimate surprise that adds a delightful crunch, vibrant color, and an extra layer of indulgence to this beautiful cake.
For the cake
100 g soft brown sugar
1 large egg
70 mL vegetable/ neutral oil
150 g carrot, grated
50 g raisins
30 g unsalted shelled pistachios, coarsely chopped
5 cardamom pods
90 g all-purpose flour
1 tsp baking powder
pinch of salt
1 tsp cinnamon
pinch of grated nutmeg
For the icing
120 g mascarpone
150 g whipping cream
20 g vanilla sugar
1 tsp vanilla extract
a handful of pistachios, coarsely chopped, for garnish
Preheat oven to 300°F/150°C. Line a 6-inch/15-cm spring form with parchment paper.
In a medium-sized bowl, cream the brown sugar and egg together using a hand mixer. Slowly whisk in the oil, carrot, raisins, followed by the pistachios. Set aside.
Remove the seeds from the cardamom pods and grind them using a mortar and pestle.
In a small bowl, mix ground cardamom, cinnamon, nutmeg, flour, salt, and baking powder. Add dry ingredients to the egg mixture and fold until just combined.
Pour the batter into the prepared spring form and bake for 35-40 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
For the icing, cream the mascarpone and sugar until creamy. Whip the cream separately and fold it into the mascarpone mix, stirring until smooth.
Spread the icing over the cake and sprinkle with the remaining pistachios.
NOTE: Double the ingredients for a bigger crowd and use an 8-inch spring form.
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