Carrot Cake & Cinnamon Frosting

Makes: Serves 10 to 14

A moist, gluten-free carrot cake filled and covered with dreamy Hot Cinnamon Spice Mascarpone Frosting that melts in your mouth.

This carrot cake is incredibly tender, and when paired with the hot cinnamon mascarpone frosting, each forkful tastes like a soft, dreamy bite of heaven.

For the best results, use fresh carrots with their tops instead of pre-packaged ones; they lend the perfect moisture to the cake. Ground almonds with the skin on add a distinctive texture and appearance that’s as delicious as it is unique.

To enhance flavor and ease the cake’s release from the pans, I coat them with butter and cinnamon sugar—a simple touch that makes a delicious difference.

For the frosting, I steep hot cinnamon tea sachets in warm cream. The warm cinnamon flavor infuses beautifully, creating the best cinnamon frosting that pairs wonderfully with this moist carrot cake. You’re going to love it!

 

Before You Bake

 

Read the recipe completely, make sure you have everything you need, Adjust your oven rack, and preheat the oven.



For all the step-by-step, pictures scroll to  → Notes and click on the clickable link; I highly recommend doing this before baking this recipe.

For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking to reply to you with an audio message. 

 

 

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Tea-Infused Heavy Cream

  • 3 to 5 sachets/tea bags (your favorite strong, high-quality tea flavor)
  • 500 grams heavy cream (40% fat content)

     

Tea-Infused Mascarpone Frosting

  • 450 grams tea-infused heavy cream (cold, prepared as above)
  • 250 grams mascarpone
  • 65 grams white sugar
  • 1 to 2 teaspoons vanilla bean paste

     

Moist Carrot Cake

  • 4 tablespoons white sugar + 1 teaspoon ground cinnamon
  • 200 grams unsalted butter, at room temperature
  • 130 grams white sugar
  • 2 teaspoons vanilla bean paste (optional)
  • 6 large egg yolks, at room temperature
  • 200 grams peeled and finely shredded carrots (about 3 medium carrots)
  • 60 grams raisins or currants
  • 200 grams whole almonds, with skins
  • 50 grams white rice flour + 1 tablespoon cornstarch (or 50 grams all-purpose or cake flour for a non-gluten-free version)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 6 large egg whites, at room temperature
  • 130 grams white sugar
  • A pinch of cream of tartar or a few drops of lemon juice

 

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Hot Cinnamon Spice Steep

  • Baker’s Note : When making the tea-infused cream, we start with 500 grams of heavy cream. After warming the cream and squeezing all the flavor out of the tea bags, some cream will naturally evaporate. This is why the recipe calls for 450 grams of tea-infused cream – it accounts for this slight loss. If you find you have a little extra after steeping, feel free to add it in for even more flavor!

     
  • Warm 500 grams of heavy cream (40% fat) in a small saucepan just until it reaches a simmer, around 70°C (158°F). Make sure to never let the cream come to a boil, as this can affect its ability to whip properly later on.

     
  • Bakers note;  I’m using a hot cinnamon spice tea that includes a unique blend of black tea, orange peel, ground cinnamon, and ground cloves, creating a special and robust flavor profile. feel free to choose another tea flavor that suits your taste preferences. However, this particular blend adds a distinctive taste to the recipe, reminiscent of cinnamon Imperials candy, known for its strong and spicy cinnamon flavor.

     
  • To infuse the hot cinnamon tea, add 3 to 5 sachets/tea bags of hot cinnamon spice, ensuring that they are fully submerged in the warm cream. Cover the mixture with a plate and allow it to infuse for about 30 minutes.

     
  • After 30 minutes, discard the hot cinnamon tea sachets, making sure to squeeze all of the lovely hot cinnamon flavors out of the sachets when removing them from the cream; there is so much flavor in there.

     
  • Then transfer the tea-infused cream into a bowl or an airtight container and refrigerate for 6 hours, or preferably overnight, until super cold for optimal cinnamon flavor. Remember, it’s important for the cream to be very cold.

 

Hot Cinnamon Spice Mascarpone Frosting

  • Baker’s Note: When making mascarpone frosting, it’s best to use very cold mascarpone and very cold tea-infused heavy cream. Cold temperatures help the mascarpone and cream whip up more stably, resulting in a fluffy, thick texture with reduced risk of curdling, as colder temperatures help maintain volume and structure.

     
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric beater), combine 450 grams ( if you have a littlebit more it is fine too) of cold tea-infused heavy cream, 250 grams of mascarpone, 65 grams of white sugar, and 1 to 2 teaspoons of vanilla bean paste.

     
  • Whip the mixture on medium speed until it becomes fluffy and forms medium peaks, about 2 to 4 minutes.

     
  • Use the frosting immediately or store it in an airtight container in the refrigerator for 2-3 days.

     
  • Re-whip if needed.

     

Carrot Cake Layers

  • Preheat your oven to 170°C (350°F), and position the oven rack on the lowest level.

     
  • For this recipe, you need 6 large eggs. Separate the yolks from the whites, and set aside the whites for the meringue mixture.

     
  • In a small bowl, combine 4 tablespoons of white sugar with 1 teaspoon ground cinnamon. Grease two 20 cm (8-inch) round cake pans (or one 23 cm / 9-inch springform pan) with softened butter. Add a few tablespoons of the cinnamon-sugar mixture, tap to coat the pans, then turn them over and tap out any excess.

     
  • Bakers note:  Carrots are key to adding moisture to cake batters, but not all carrots are alike! It’s best to use fresh carrots with their tops rather than those in plastic bags or pre-shredded varieties, which tend to be too hard and dry. Fresh carrots bring essential moisture to the cake, and the quality really makes a big difference here!

     
  •  In a small bowl, combine 200 grams of finely shredded carrots with 60 grams of raisins. Ensure the carrots are finely shredded to avoid large chunks in the cake.

     
  • Bakers note: I like to grind whole almonds with the skin on for this cake, which gives a unique texture and appearance. Commercially ground almonds work too, though they may slightly alter the texture and look of the final cake.

     
  • Grind 200 grams of whole almonds (with skins) in a food processor. If using a food processor, add 1 tablespoon of cornstarch to prevent clumping. Alternatively, you can use commercial almond flour.

     
  • In a medium bowl, mix the ground almonds, 50 grams of white rice flour (or all-purpose flour for non-gluten-free), 1 teaspoon baking powder, and 1 teaspoon ground cinnamon. Whisk until combined, then set aside.

     
  • In the bowl of a stand mixer fitted with the whisk attachment, beat 200 grams of unsalted butter, 130 grams of sugar, and 2 teaspoons of vanilla bean paste (optional) until fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Lower the mixer speed and add the 6 egg yolks, one at a time, mixing 30 seconds after each addition. Remove the bowl from the mixer.

     
  • Fold in the carrot-raisin mixture, followed by the almond flour mixture, until well combined. Transfer the batter to a large wide bowl.

     
  • Clean the mixer bowl and whisk attachment thoroughly. Add the 6 egg whites and a pinch of cream of tartar. Whip on medium-high speed for 2-3 minutes until foamy. Gradually add 130 grams of sugar and continue beating until medium-stiff peaks form, about  minutes.

     
  • Add one-quarter of the meringue to the yolk-carrot mixture and fold gently. Then, add the remaining meringue and fold until just combined.

     
  • Divide the batter evenly between the prepared pans (about 600 grams per pan). Bake on the lowest rack for 23-25 minutes, or until a toothpick inserted comes out clean.

     
  • If using a 23 cm (9-inch) springform, bake for 45-50 minutes.

     
  • Let the cakes cool in their pans for 5 minutes before transferring them to wire racks.

     

Assemble the Cake

  • Prepare Cake Layers: If you used a 23 cm (9-inch) springform, slice it into two layers once cooled.

     
  • Frost the Cake: Place the first layer on a serving plate, and spread one-third of the mascarpone frosting on top. Add the second layer, then spread the remaining frosting on the top and sides, creating swirls with an offset spatula.

     
  • Chill and Serve: Refrigerate the cake for 1 hour before serving. Store leftovers in the fridge for up to 48 hours.

     
  • Enjoy your flavorful, moist, and aromatic carrot cake with tea-infused mascarpone frosting!

F or step by step pictures how to make

 →  Moist gluten-free Carrot Cake & Hot Cinnamon Spice Mascarpone Frosting

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