Layers of carrot cake are soaked in spiced coffee, filled with a luscious mascarpone cream, and dusted with cinnamon and crushed walnuts in this Carrot Cake Tiramisu.
When two beloved desserts collide, magic happens—and this Carrot Cake Tiramisu is exactly that. This recipe marries the warm, spiced comfort of carrot cake with the creamy, coffee-soaked elegance of the classic Italian dessert.
Whether you’re baking this for Easter brunch, a spring celebration, or just because carrot cake is your favorite, this layered treat is guaranteed to impress. Let’s make it.
The Recipe: Carrot Cake Tiramisu
For The Carrot Cake:
- ½ cup salted butter, softened to room temperature (113g)
- ½ cup granulated sugar (100g)
- ¾ cup dark brown sugar, packed (150g) — golden or light would work as well
- 1 large egg + 1 large egg yolk
- ⅓ cup sour cream (80g)
- 1 tablespoon pure vanilla extract (15ml)
- 1 ¾ Cup All Purpose Flour (219g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon salt (3g)
- 1 ½ teaspoons ground cinnamon (4g)
- ½ teaspoon ground nutmeg (1g)
- ¾ cup whole milk (180ml)
- ⅔ cup carrots, shredded (70g)
- ⅓ cup walnuts, chopped (optional) (40g)
For the Spiced Coffee Soak:
- ½ cup brewed espresso of choice, room temperature (120ml)
- ⅛ cup brown sugar of choice (25g)
- ¼ teaspoon cinnamon (0.5g)
- ⅛ teaspoon nutmeg (0.25g)
Mascarpone Cream Filling:
- 1 ½ cups heavy cream (360ml)
- ¼ cup + 2 tablespoons granulated sugar (75g)
- 1 ½ teaspoons pure vanilla bean paste (7.5ml)
- 9 tablespoons mascarpone cream, softened (135g)
Optional Toppings:
- Ground cinnamon
- Crushed walnuts
Instructions
1. Prepare the Carrot Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and dark brown sugar until light and fluffy (2–3 minutes).
Add the egg and egg yolk, mixing well after each. Mix in sour cream and vanilla extract.
In a separate bowl, whisk together both flours, baking powder, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet mixture, and give it a good mix. Add the milk, and mix just until combined. Be careful to not over-mix.
Fold in shredded carrots and chopped walnuts (if using).
Divide batter evenly between pans and smooth the tops.
Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then transfer to wire racks.
2. Make the Spiced Coffee Soak:
In a small bowl, combine brewed espresso, brown sugar, cinnamon, and nutmeg. Stir until sugar dissolves. Let cool completely.
3. Prepare the Mascarpone Cream Filling:
Whip heavy cream, sugar, and vanilla bean paste until soft peaks form.
Add mascarpone and beat until thick and smooth, holding stiff peaks. Do not overmix.
4. Assemble the Carrot Cake Tiramisu:
Once cake layers are cooled, level them if needed.
Place first layer on a serving plate. Spoon or brush half the coffee soak over the cake.
Spread half the mascarpone filling over the top. Repeat with second layer, remaining soak, and mascarpone.
5. Finish and Serve:
Dust with cinnamon and top with crushed walnuts.
Chill for 2–3 hours or overnight before slicing and serving.
Best Practices for Success
- Let everything cool: Never rush assembly. Ensure both your cake and coffee soak are completely cooled to avoid melting the mascarpone filling.
- Use quality mascarpone: Not all mascarpone is equal. Choose one that is smooth, rich, and fresh for the best texture.
- Don’t overmix the cream: Once you add the mascarpone, mix just until combined and thick. Overmixing can lead to a grainy or broken cream.
- Chill time is essential: Allowing the tiramisu to chill lets the coffee soak into the cake and firms up the cream layers, making for a clean, beautiful slice.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! In fact, it’s even better when made a day in advance. The flavors deepen, and the texture becomes more unified after chilling overnight.
2. Can I use pre-shredded carrots?
It’s best to use freshly shredded carrots. Pre-shredded varieties can be too dry and thick, affecting the cake’s texture.
3. Can I skip the coffee?
You can! For a kid-friendly version or if you don’t like coffee, replace the soak with a spiced simple syrup made with cinnamon, nutmeg, and a touch of vanilla.
4. What if I don’t have vanilla bean paste?
Vanilla extract will work just fine. You can substitute 1:1 in this recipe.
Dietary Substitutions
Gluten-Free:
Swap both flours for a 1:1 gluten-free baking flour blend. Bob’s Red Mill has a great option. Be sure to check that your baking powder is gluten-free as well.
Dairy-Free:
- Butter: Use a plant-based butter alternative that’s suitable for baking.
- Milk: Replace with a neutral dairy-free milk like oat or almond.
- Sour Cream: a dairy-free sour cream substitute works well.
- Mascarpone and Heavy Cream: Use Silk Plant Based Heavy Cream in place of the dairy heavy cream, and a thick, dairy-free cream cheese or vegan mascarpone alternative. Keep in mind, texture and flavor may vary slightly.
Conclusion
This Carrot Cake Tiramisu is the kind of dessert that turns heads and wins hearts (it completely won mine!). It takes a bit of extra love, but the payoff is more than worth it: richly spiced, velvety, and just indulgent enough without being too heavy. It’s a showstopper for springtime celebrations but equally fitting for any time you want to elevate your dessert game with a creative twist on two favorites.
Whether you’re a carrot cake lover, a tiramisu devotee, or somewhere in between, this dessert is bound to become a new favorite on your table. Enjoy it chilled, shared with good company, and don’t forget that dusting of cinnamon—it really ties everything together.
Have questions? Share them in the comments!
Tag me in your baking adventures too, @heathershomebakery—I’d love to see your creations.
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Save and enjoy!
XO,
Heather
PS: Try my Caramel Cheesecake Carrot Cake for a super indulgent and creamy dessert!
Carrot Cake Tiramisu
Ingredients
For The Carrot Cake:
- ½ Cup Salted Butter, Softened To Room Temperature (113g)
- ½ Cup Granulated Sugar (100g)
- ¾ Cup Dark Brown Sugar, Packed (150g) — Golden Or Light Would Work As Well
- 1 Large Egg + 1 Large Egg Yolk
- ⅓ Cup Sour Cream (80g)
- 1 Tablespoon Pure Vanilla Extract (15ml)
- 1 ¾ Cups All Purpose Flour (219g)
- 2 Teaspoons Baking Powder (8g)
- ½ Teaspoon Salt (3g)
- 1 ½ Teaspoons Ground Cinnamon (4g)
- ½ Teaspoon Ground Nutmeg (1g)
- ¾ Cup Whole Milk (180ml)
- ⅔ Cup Carrots, Shredded (70g)
- ⅓ Cup Walnuts, Chopped (Optional) (40g)
For The Spiced Coffee Soak:
- ½ Cup Brewed Espresso Of Choice, Room Temperature (120ml)
- ⅛ Cup Brown Sugar Of Choice (25g)
- ¼ Teaspoon Cinnamon (0.5g)
- ⅛ Teaspoon Nutmeg (0.25g)
Mascarpone Cream Filling:
- 1 ½ Cups Heavy Cream (360ml)
- ¼ Cup + 2 Tablespoons Granulated Sugar (75g)
- 1 ½ Teaspoons Pure Vanilla Bean Paste (7.5ml)
- 9 Tablespoons Mascarpone Cream, Softened (135g)
Optional Toppings:
- Ground Cinnamon
- Crushed Walnuts
Instructions
- Prepare the Carrot Cake:Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.In a large mixing bowl, cream together salted butter, granulated sugar, and dark brown sugar until light and fluffy, about 2–3 minutes.Add the egg and egg yolk, one at a time, mixing well after each addition.Mix in the sour cream and pure vanilla extract until fully combined.In a separate bowl, whisk together all purpose flour, whole wheat flour, baking powder, salt, ground cinnamon, and ground nutmeg.Add the dry ingredients to the wet mixture, and give it a good mix. Add the milk, and mix just until combined. Be careful to not over-mix.Fold in the shredded carrots and chopped walnuts (if using).Divide the batter evenly between the prepared pans and smooth the tops.Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Spiced Coffee Soak:In a small bowl or measuring cup, combine the brewed espresso, brown sugar, cinnamon, and nutmeg. Stir until the sugar is fully dissolved.Let the mixture cool completely to room temperature if it’s still warm.
- Prepare the Mascarpone Cream Filling:In a large mixing bowl, whip the heavy cream, granulated sugar, and vanilla bean paste until soft peaks form.Add the mascarpone cream and beat until thick, smooth, and holding stiff peaks. Do not over-mix.
- Assemble the Carrot Cake Tiramisu:Once the cake layers are fully cooled, level the tops with a serrated knife if needed.Place the first cake layer on a serving plate or cake stand. Spoon or brush half of the spiced coffee mixture over the cake.Spread half of the mascarpone cream filling evenly over the top.Place the second cake layer on top, soak with the remaining coffee mixture, and spread the remaining mascarpone cream on top.
- Finish and Serve:Dust the top with ground cinnamon and sprinkle with crushed walnuts, if desired.Chill the assembled cake for at least 2–3 hours (or overnight) to allow the flavors to meld and the filling to set before slicing and serving.
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