Carrot Cake Cream Cheese Mousse Recipe

ByDorothy Miller
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This Easy Carrot Cake Mousse is the perfect no-bake dessert for when you crave something sweet and creamy without the fuss. It captures all the cozy, spiced flavor of classic carrot cake in a light, fluffy mousse that comes together in just 15 minutes. For another quick and easy side dish, try this Easy Coleslaw Recipe.

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Carrot Cake Cream Cheese Mousse

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A moist homemade carrot cake layered with a light and airy cream cheese mousse, perfect for any occasion.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 8 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 200g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3 large eggs, room temperature
  • 150ml vegetable oil
  • 100g granulated sugar
  • 100g brown sugar
  • 200g shredded carrots
  • 50g chopped walnuts or pecans, toasted
  • 120g heavy cream
  • 10g gelatin sheets
  • 30g granulated sugar
  • 120g cream cheese, room temperature
  • 1 tsp lemon juice
  • 200g heavy cream, whipped to soft peaks

Instructions

  1. Preheat oven to 180°C (356°F). Prepare two 18cm (7-inch) round cake pans with parchment paper or grease.
  2. In a bowl, whisk together eggs, oil, granulated sugar, and brown sugar for 1-2 minutes until well combined.
  3. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Fold into the wet mixture using a rubber spatula.
  4. Fold in shredded carrots and toasted nuts. Pour batter into prepared pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
  5. Soak gelatin sheets in cold water for 5 minutes. Heat 120g cream with 30g sugar until just simmering. Squeeze excess water from gelatin and stir into hot cream until dissolved. Mix in lemon juice and let cool to room temperature.
  6. Whip cream cheese until light and fluffy. Fold in cooled gelatin mixture, then gently fold in whipped cream until light and airy.
  7. Layer cooled carrot cake with cream cheese mousse in a springform pan or individual molds. Chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

For best results, use room temperature ingredients. Toasting nuts enhances flavor. Chill thoroughly before slicing for clean layers.

Nutrition

  • Calories: 420
  • Sugar: 22
  • Sodium: 280
  • Fat: 28
  • Saturated Fat: 12
  • Unsaturated Fat: 14
  • Trans Fat: 0
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 90

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Frequently Asked Questions

Can I make this Carrot Cake Cream Mousse ahead of time?

Yes, this Carrot Cake Cream Mousse is an excellent make-ahead dessert. You can prepare it up to two days in advance and store it covered in the refrigerator. This allows the flavors to meld beautifully.

What can I use if I don’t have a piping bag for serving?

You can easily spoon the mousse into glasses or bowls for a rustic presentation. For a layered look, use a zip-top bag with a corner snipped off. The taste of this Carrot Cake Cream Mousse remains delicious regardless of how you serve it.

Is this mousse recipe no-bake?

Yes, this is a completely no-bake recipe. The only cooking involved is gently melting gelatin, if used. The mousse sets in the refrigerator, making it a simple and cool dessert perfect for any occasion.

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