California Carrot Cake Recipe

Baking RecipesMake-Ahead RecipesSweet Baking RecipesDessertsCakes
Written By Inna .

Hello there Bakers!

Let's start our Fall Baking Journey with this California Carrot Cake Recipe.

This is a beautiful, light, and fluffy Cake with Ricotta-Mascarpone Cream.

This Carrot Cake is not overly sweet, with a warm undertone of spices and refreshing notes of a pineapple.

  • Prep Time: 20 minutes

  • Baking Time: 1 hour 20 minutes

  • Assembling and decor Time: 40 minutes

  • Equipment: 6-inch (15 cm) Cake Pan, Parchment Paper, Mixer (optional), Blender (optional)

California Carrot Cake Recipe

Start by preparing the Ingredients:

  1. Grate 1-2 Carrots. You should have 1 cup (170 g) of grated Carrots for this Recipe.

  2. Chop 1/4 cup (40 g) Pecans 1/2 can (200 g) canned Pineapple Chunks.

    You may need to drain Pineapple before cutting.

  3. In a bowl combine Granulated Sugar 1/2 cup (115 g) and Brown Sugar 1/2 cup (100 g).

  4. Preheat the oven to 350F (175C).

California Carrot Cake Recipe

Let’s Bake our Cake!

5. In a bowl beat 2 Eggs until light and pale. Gradually beat in the sugar blend.

6. Slowly add in 1/2 cup (100 ml) Vegetable Oil in a thin stream.

California Carrot Cake Recipe

7. Stir together 1 cup (120 g) sifted All-Purpose Flour, 1/2 tsp Salt, 1/2 tsp Baking Powder, 1/2 tsp Ground Nutmeg, and 1/2 tsp Ground Cinnamon.

Blend it into the egg mixture.

8. Now, add in chopped Pineapple, Pecans, and Shredded Carrot.

California Carrot Cake Recipe

9. Line the Cake Pan with parchment paper.

Spread the butter and sprinkle some Flour on the sides of the Pan.

10. Bake at 350F (175C) for about 1 hour and 20 minutes. Let it cool in a pan.

California Carrot Cake Recipe

While the Cake is cooling down, let’s make a Cream:

11. Melt 4.5 oz of White Chocolate (125g). We used the double-boiler method.

Break the Chocolate into smaller pieces. Boil water in a small saucepan (should be about 1 inch of water). Reduce heat to low-medium. Place a metal bowl on top of the the saucepan. Make sure that the bottom of the bowl does not touch the water.

Put the White Chocolate in the bowl and mix while it is melting.

12. Blend 10 oz of Ricotta Cheese (300 g) and 10 oz of Mascarpone Cheese (300g) with a blender.

It will have a lighter texture this way, but it is okay to just to mix them together.

13. Incorporate melted Chocolate (should be at room temperature).

14. Transfer the cream into a pastry bag and set aside.

California Carrot Cake Recipe

Assemble the Carrot Cake:

15. Carefully slice the Cake into 3 layers using a gentle sawing motion.

16. Spread the cream evenly on each layer. Once all layers are assembled, spread the cream over the edges of the Cake and put it into a freezer to cool down (for about 20 minutes).

17. Remove from the freezer and spread more cream over the cake. You can repeat the "freezer-spreading" part if the cream becomes runny and it is difficult to make edges even.

18. Decorate to your liking. We used rice-paper leaves and golden dust.

Congrats, you just baked California Carrot Cake, enjoy!

It is better to store the Cake in a fridge overnight before serving.

If you are using rice paper to decorate and want it to be crisp on top, it is better to decorate before serving, because it can loose its shape in a fridge.

Here is the Video Recipe:

Ingredients:

For the Cake:

  • 2 Eggs

  • 1/2 cup (115 g) of Granulated Sugar

  • 1/2 cup (100 g) of Brown Sugar

  • 1/2 cup (100 ml) Vegetable Oil (we prefer sunflower or olive oil )

  • 1 cup (120 g) All-Purpose Flour

  • 1/2 tsp Salt

  • 1/2 tsp Baking Powder

  • 1/2 tsp Ground Cinnamon

  • 1/2 tsp Ground Nutmeg

  • 1 cup (170 g) Shredded Carrots

  • 1/4 cup (40 g) Cut Pecans

  • 1/2 can (200 g) Pineapple Chunks

Cream:

  • 300 g (10 oz) Ricotta at room temperature

  • 300 g (10 oz) Mascarpone at room temperature

  • 125 g (4.5 oz) White Chocolate

Decor:

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Inna .
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