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This decadent carrot cake with cream cheese mousse filling transforms the classic carrot cake into an elegant dessert masterpiece. The moist, spiced carrot cake layers embrace a silky cream cheese mousse that creates a perfect balance of textures and flavors in every bite.
I first created this cake for my sister's birthday after she requested something "special but familiar." The look on her face when she took that first bite made all the effort worthwhile, and now it's our family's celebration staple.
Ingredients
Carrot Cake
- All purpose flour: Providing structure while keeping the cake tender
- Baking powder and baking soda: Ensuring the perfect rise and texture
- Pumpkin spice mix: Creating that signature warm carrot cake flavor
- Granulated and brown sugar: For sweetness and moisture
- Eggs: Binding everything together while adding richness
- Vegetable oil: Delivering incredible moisture that lasts for days
- Freshly shredded carrots: For natural sweetness and moisture
- Toasted nuts: Adding wonderful texture contrast and nutty flavor
Cream Cheese Mousse
- Gelatine sheets: Stabilizing the mousse for perfect slices
- Heavy cream: Creating that luxurious texture
- Granulated sugar: Balancing the tanginess of cream cheese
- Fresh lemon juice: Brightening all flavors
- Full fat cream cheese: Providing the signature flavor
- Cold heavy cream: For whipping into the perfect mousse base
- Vanilla bean paste: Adding sophisticated flavor depth
Step-by-Step Instructions
- Prepare The Carrot Cake:
- Preheat your oven to 180°C/356°F and prepare two 7-inch cake pans with parchment paper or thorough greasing. Whip the room temperature eggs, oil, and both sugars together for about two minutes until well combined and slightly lighter in color. The oil creates an incredibly moist cake that stays fresh for days.
- Create The Batter:
- Sift all dry ingredients together to ensure no lumps and fold gently into the wet mixture. Be careful not to overmix as this can make your cake tough. Fold in the freshly shredded carrots and toasted chopped nuts just until combined. The freshly shredded carrots are crucial here as pre-shredded ones can be too dry.
- Bake To Perfection:
- Divide the batter equally between the prepared pans using a digital scale for precision. Bake for approximately 20 minutes or until a skewer comes out clean when inserted in the center. Watch carefully as overbaking will dry out your cake.
- Prepare For Assembly:
- Once cooled on a cooling rack, trim 1-2 cm off around the edges of one cake to create a smaller diameter cake. This clever technique creates a beautiful layered effect when assembled. Briefly freeze both cakes for 5-10 minutes to make them easier to handle during assembly.
- Create The Mousse Base:
- Soak the gelatin sheets in cold water until soft. Meanwhile, gently heat the first portion of cream with sugar until just simmering, being careful not to boil. Squeeze excess water from gelatin and stir into the hot cream mixture along with fresh lemon juice. Allow this mixture to cool to room temperature.
- Make The Cream Cheese Mixture:
- Whip cream cheese until light and fluffy, which typically takes about 3-4 minutes. This creates the perfect base for your mousse. Fold in the room temperature gelatin mixture carefully with a rubber spatula, ensuring no streaks remain.
- Complete The Mousse:
- Whip the cold heavy cream to soft peaks, being careful not to overwhip. Very gently fold into the cream cheese mixture to maintain as much air as possible. The mousse should be light, fluffy, and silky smooth when properly made.
- Assemble The Cake:
- Set up your adjustable mousse ring to 18 cm diameter and line with acetate collar for smooth sides. Place the larger cake layer at the bottom of the ring. Pipe approximately 2 cm of mousse on top and freeze briefly to set. Position the smaller cake layer on top and pipe more mousse around the sides and on top. Smooth the top with an offset spatula.
- Set And Decorate:
- Refrigerate the assembled cake for at least 4 hours until completely set. Carefully remove the ring and acetate collar. Use the reserved mousse and a French star piping tip to create decorative swirls on top, then finish with a light dusting of pumpkin spice or cinnamon.
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The cream cheese mousse is truly the star of this recipe. I discovered that allowing it to set overnight intensifies the flavor beautifully. My grandmother who claimed to dislike carrot cake had three slices of this version and now requests it for every family gathering.
Storage Tips
This carrot cake with cream cheese mousse will keep beautifully in the refrigerator for 2-3 days. The mousse layer protects the cake from drying out, but I recommend covering loosely with a cake dome if you have one. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap for up to a month. Thaw overnight in the refrigerator for best results.
Ingredient Substitutions
While the recipe is perfect as written, you can easily adapt it to your preferences. Substitute gluten-free flour blend for all-purpose flour, keeping in mind you might need to adjust the liquid slightly. Vegetable oil can be replaced with melted coconut oil for a subtle tropical note. For those avoiding gelatin, agar-agar powder works well as a vegetarian alternative in the mousse, though you'll need about half the amount and different preparation.
Serving Suggestions
This elegant carrot cake deserves a beautiful presentation. Serve slices on chilled plates with a small dollop of additional cream cheese mousse alongside. A sprinkle of finely chopped toasted nuts creates a lovely textural contrast. For a truly decadent experience, drizzle plates with a warm caramel sauce before setting down each slice. This cake pairs beautifully with a sweet dessert wine or a rich coffee service.
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Frequently Asked Questions
- → Can I make this carrot cake in advance?
Yes, this dessert is perfect for making ahead. The assembled cake needs to set in the refrigerator for at least 4 hours, but can be made 2-3 days in advance and kept refrigerated. The individual cake layers can also be frozen for up to a month before assembling.
- → What can I substitute for the nuts in this carrot cake?
If you have nut allergies or preferences, you can omit the nuts completely or replace them with dried fruits like raisins, cranberries, or chopped apricots. For a similar crunch, try using sunflower or pumpkin seeds instead.
- → Why do you trim the edges of one cake layer?
Trimming one cake layer creates a smaller diameter top layer, which allows space for the cream cheese mousse to be piped around the sides. This creates the elegant layered effect where the mousse surrounds the top layer completely.
- → Can I use pre-shredded carrots for this cake?
While convenient, pre-shredded carrots are often dry and thick. For best results, use freshly shredded carrots as they contain more moisture and will yield a more tender cake. Use the fine side of a box grater for ideal texture.
- → What can I substitute for gelatin sheets in the mousse?
You can substitute powdered gelatin for the sheets. Use about 10g (approximately 1 tablespoon) of powdered gelatin and bloom it in 3 tablespoons of cold water before incorporating it into the warm cream mixture. For vegetarian options, agar-agar or vegetarian gelatin can be used following package instructions.
- → How do I prevent lumps in the cream cheese mousse?
Ensure your cream cheese is at room temperature before beating it, and whip it until completely smooth before adding other ingredients. When adding the gelatin mixture, make sure it has cooled to room temperature but hasn't started to set. Fold ingredients gently but thoroughly to maintain the mousse's light texture.