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Coriander Spiced Carrot Cake with Pecan Praline and Mascarpone Vanilla Bean Frosting
Dessert

Coriander Spiced Carrot Cake with Pecan Praline and Mascarpone Vanilla Bean Frosting

1 h 50 minServes 10Nutri-Score D€€€
from @viahajar2 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • carrots (peeled and finely grated)Produce300 g
  • plain flour (sifted)Grains250 g
  • brown sugarPantry200 g
  • eggs (at room temperature)Other4 pieces
  • neutral oilPantry180 ml
  • coriander seeds (toasted and ground)Spices6 g
  • ground cinnamonSpices4 g
  • baking powderPantry10 g
  • baking sodaPantry3 g
  • saltSpices3 g
  • pecans (roughly chopped, toasted)Nuts & seeds150 g
  • caster sugar (for the praline)Pantry100 g
  • mascarpone (cold)Dairy250 g
  • cream cheese (cold)Dairy200 g
  • icing sugar (sifted)Pantry80 g
  • vanilla bean (seeds scraped)Spices1 piece
  • double cream (cold)Dairy100 ml

per serving

Nutrition

367kcal

Carbs
34 g
Proteins
5 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Cake pan ×2
  • Mixing bowl ×2
  • Whisk
  • Grater
  • Saucepan
  • Baking tray
  • Hand mixer
  • Spatula
  • Cooling rack

step by step

Method

  1. Toast and grind the coriander seeds

    • Toast the coriander seeds in a dry pan until fragrant.
    • Grind them to a fine powder and set aside.
    Step 1

  2. Make the pecan praline

    • Melt the caster sugar in a saucepan until a golden caramel forms.
    • Stir in the toasted pecans, then spread on a baking tray lined with paper.
    • Let cool completely, then break into shards and chop roughly.
    Step 2

  3. Prepare the cake batter

    • Whisk the eggs with the brown sugar until pale and fluffy.
    • Stream in the oil while whisking, then fold in the grated carrots.
    • Sift in the flour, baking powder, baking soda, salt, cinnamon and ground coriander, and mix until just combined.
    • Fold in most of the chopped praline, keeping some for decoration.
    Step 3

  4. Bake the cakes

    • Divide the batter between two greased and lined cake pans.
    • Bake at 180 °C until a skewer comes out clean.
    • Cool in the pans for a few minutes, then turn out onto a cooling rack.
    Step 4

  5. Whip the mascarpone frosting

    • Beat the mascarpone, cream cheese and icing sugar until smooth.
    • Add the vanilla bean seeds and the cold cream, and whip until thick and spreadable.
    Step 5

  6. Assemble the cake

    • Sandwich the cooled cake layers with a layer of frosting.
    • Cover the top and sides with the remaining frosting.
    • Finish with the reserved pecan praline shards.
    Step 6
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