Developed from a combination of recipes from The New Basics and Bon Appetit
Carrot Cake and Mascarpone Cream Cheese Frosting...adapted from the New Basics
2 cups flour
2 cups sugar
1/2 teaspoon salt
2 teaspoon baking soda
2 teaspoons cinnamon
1 cup canola oil
3 eggs, beaten slightly
2 teaspoons vanilla
1 cup chopped nuts, walnuts or pecans
1 cup shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cup drained crushed pineapple
8 ounces cream cheese at room temperature
1/2 cup mascarpone cheese, at room temperature
4 tablespoons butter at room temperature
4 cups powdered sugar
1 teaspoon vanilla
1 1/2 cups walnuts, toasted then chopped (optional garnish)
Preheat oven to 350º. Grease two 9 inch cake pans; line with parchment. Grease
Sift or whisk dry ingredients in a large bowl. Add oil, eggs, and vanilla. Beat till well
combined. Mix in nuts, coconut, carrots and pineapple.
Pour into prepared pans. Bake 35-40 minutes (I have really heavy cake pans and mine take
closer to 50 minutes). Edges should pull away from sides of pan and toothpick inserted into
center of cake should come out clean.
Cool 10 minutes, then remove from pans to cooling racks. Cool about 3 hours before
continuing with assembly.
To make frosting: Beat cream cheese, mascarpone and butter till smooth. Sift powdered
sugar into bowl and mix well till no lumps remain. Add vanilla and mix well.
White Chocolate Mascarpone Cheesecake…adapted from Bon Appetit
1 pound (2 bricks Philadelphia brand) cream cheese, at room temperature
1/2 cup (4 ounces) mascarpone cheese
1/2 cup sugar
2 large eggs, at room temperature
1 tablespoon flour
1 teaspoon vanilla
4 ounces white chocolate, chopped
Tightly wrap outside of 9-inch-diameter springform pan with heavy-duty foil. Line pan with
Preheat oven to 350°.
Gently melt white chocolate in microwave. Set aside.
Using mixer, beat cream cheese, mascarpone and sugar in large bowl until smooth. I like to
use the paddle attachment on my stand mixer for cheesecakes. Add eggs 1 at a time; beat
just until blended. Mix in flour and vanilla, then white chocolate. Spread cream cheese
batter evenly over crust in pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come
halfway up sides of springform pan. Bake until cheesecake is golden and center of cake
moves just slightly when pan is shaken, about 1 hour 10 minutes.
Transfer to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and
Place one cake layer on serving plate, rounded side down. Spread a thin layer of icing on
of cake. Top with chilled cheesecake (remove parchment), then top with 2nd cake,rounded
side down. Frost cake and press chopped walnuts onto sides if desired.