Carrot Pistachio Cake with Mascarpone Frosting-Caputo Flour
Made with Caputo “00” Baking Flour, our Carrot Pistachio Cake with Mascarpone frosting, highlights the natural sweetness of carrots and the rich, nutty depth of pistachios. Finished with a silky...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at caputoflour.com.
Ingredients
- 412g (2 1/2 cups) Caputo "00" Baking Flour
- 200g (1 cup) sugar
- 190g (1 cup) light brown sugar
- 7g (1 1/2 teaspoons) baking soda
- 4g (1 teaspoon) baking powder
- 7g (1 teaspoon) fine sea salt
- 5g (2 teaspoons) cinnamon
- 1.5g (1/2 teaspoon) nutmeg
- 235g (1 cup) canola or vegetable oil
- 113g (1/2 cup or 1 stick) butter, unsalted
- 4 eggs (approx. 220g)
- 14g (1 tablespoon) vanilla extract
- 430g (3 cups) carrots, freshly grated
- 125g (1 cup) unsalted pistachio pieces, lightly roasted
- 340g (1 1/2 cups) mascarpone cheese
- 170g (3/4 cup or 1.5 sticks) butter, unsalted, room temp.
- 8g (1 1/2 teaspoons) vanilla extract
- 681g (5 and 2/3 cups) powdered sugar
- 4g (1/2 teaspoon) salt
- 63g (1/2 cup) finely ground pistachios, lightly roasted (for garnish)
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