Once February hits, it seems the only thing on most people’s minds is Valentine’s Day. To me, February means my boyfriend, Troy’s birthday! I love to make a birthday cake for all my loved ones: it’s my favorite way to show them how much I care. This fantastic recipe is from Jane’s Patisserie and is the same except for my substitution of gluten-free flour. What I find interesting about this recipe is it uses all mascarpone cheese instead of cream cheese for the cheesecake, leading to almost a whipped cream/frosting consistency on the top.
YOU WILL NEED:
•8 inch cake pan
•A large bowl
•Electric Mixer (or a whisk)
•Kitchen scale
INGREDIENTS:
CARROT CAKE:
•125 ml canola oil
•2 large eggs
•150 grams brown sugar
•225 grams grated carrots
•75 grams raisins (optional!)
•175 grams gluten-free flour
•3/4 teaspoon baking soda
•3/4 teaspoon baking powder
•1/2 teaspoon ground ginger
•1/2 teaspoon ground cinnamon
CHEESCAKE:
•500 grams mascarpone
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground ginger
•75 grams confectioners sugar
•1 teaspoon vanilla extract
•300 ml heavy whipping cream
DECORATION:
•150 ml heavy whipping cream
•2 Tablespoons confectioners sugar
DIRECTIONS:
1.) Preheat oven to 350ºF and grease and line your 8″ baking tin with baking parchment.
2.) In a large bowl, beat together the oil, brown sugar, and eggs until well combined. Then, add in the grated carrot, raisins (if adding) baking soda, baking powder, ginger, and cinnamon.
3.) Gently fold in the gluten free flour making sure not to over mix your batter. Pour into the prepared tin and bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean. Allow to FULLY cool before making the cheesecake.
4.) To make the cheesecake, in a large bowl, whisk the mascarpone, cinnamon, ginger, vanilla extract, and confectioner’s sugar until light and fluffy. Then, add in the whipping cream and continue whisking until the consistency of the batter is thick. Pour over the fully cooled carrot cake and smooth the top. Place in fridge to cool and set up, at least 5 hours, or overnight.
5.) To make the decoration, whisk the remaining heavy cream and confectioners sugar until stiff peaks. Pipe how you prefer around the top of the cake.
