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Carrot Cake Tiramisu

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. 
Course: Dessert, easter, Holiday, Snack
Cuisine: American
Keyword: carrot cake, carrot cake tiramisu, coffee, coffee soak, mascarpone, tiramisu
Servings: 12

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.

Notes

See blog for:
Dietary substitutions for dairy and gluten 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.