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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.

Ingredients

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  • 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

Find it online: https://www.receipster.com/carrot-cake-cream-mousse/

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