Here’s a delightful recipe for Carrot Cake with Cream Cheese Mousse Filling. The soft and spiced carrot cake layers pair perfectly with the light and fluffy cream cheese mousse, making this a fantastic dessert for any occasion.
Carrot Cake with Cream Cheese Mousse Filling
Ingredients:
For the Carrot Cake:
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (300g) grated carrots
- ½ cup (60g) chopped walnuts or pecans (optional)
- ½ cup (60g) raisins (optional)
For the Cream Cheese Mousse Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (120ml) heavy cream
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 ½ cups (300g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions:
1. Prepare the Carrot Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, and if using, fold in the chopped nuts and raisins.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Cream Cheese Mousse Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Gradually add powdered sugar to the whipped cream, and continue whipping until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, along with the vanilla extract and lemon zest, if using. Refrigerate the mousse for at least 30 minutes to firm up before using.
3. Prepare the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together until creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Mix in the vanilla extract and add milk as needed to reach your desired spreading consistency.
4. Assemble the Cake:
- Once the cakes are completely cooled, cut each cake layer in half horizontally to create four thin layers.
- Place the first layer on your serving plate and spread a generous layer of cream cheese mousse on top.
- Repeat the process with the remaining cake layers, adding cream cheese mousse between each.
- Frost the outside of the cake with the cream cheese frosting.
- Decorate the top with chopped nuts, grated carrot, or a sprinkle of cinnamon, if desired.
Your Carrot Cake with Cream Cheese Mousse Filling is ready to serve! It’s perfect for birthdays, holidays, or any time you’re in the mood for something sweet and comforting. Enjoy!