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Carrot Cake with Cream Cheese Mousse Filling Recipe

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3.8 from 79 reviews

  • Author: Amina
  • Total Time: 7 hours 50 minutes
  • Yield: 8 servings

Description

A decadent and moist carrot cake layered with a light and fluffy cream cheese mousse filling. This elegant cake features warm spices, crunchy toasted nuts, and is beautifully assembled with a mousse ring for a professional finish. Perfect for special occasions or a delightful dessert to impress your guests.

Ingredients

Dry Ingredients

  • 160 g All purpose flour (sifted)
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 teaspoon Pumpkin spice (or a mix of cinnamon, nutmeg, ginger, cloves)
  • 100 g Granulated sugar
  • 50 g Brown sugar
  • 100 g Nuts (toasted & chopped walnut or pecans)

Wet Ingredients & Cake

  • 2 Eggs (room temperature)
  • 160 g Vegetable oil
  • 200 g Carrot (peeled and freshly shredded)

Cream Cheese Mousse

  • 5 Gelatine sheets (1.7g gelatin / sheet)
  • 120 g Heavy Cream
  • 130 g Granulated sugar
  • 10 g Lemon juice (freshly squeezed)
  • 400 g Cream cheese (e.g. Philadelphia full fat)
  • 360 g Heavy Cream (36% fat, very cold)
  • 1 tablespoon Vanilla bean paste

Instructions

  1. Preheat Oven: Heat oven to 180°C (356°F) and prepare two 18 cm (7 inch) cake pans by lining with parchment paper or greasing thoroughly.
  2. Mix Wet Ingredients: Using an electric hand mixer, whip together room temperature eggs, vegetable oil, granulated sugar, and brown sugar for 1-2 minutes until well combined and slightly fluffy.
  3. Combine Dry Ingredients: Sift together all-purpose flour, baking powder, baking soda, pumpkin spice, and salt. Fold the dry mixture gently into the wet ingredients using a rubber spatula.
  4. Add Carrots and Nuts: Fold in freshly shredded carrots and toasted chopped nuts carefully to maintain airiness in the batter.
  5. Fill Cake Pans: Pour the batter evenly into the two prepared pans, using a digital scale to ensure equal weight for even baking.
  6. Bake Cake Layers: Bake in the preheated oven for about 20 minutes or until a skewer inserted into the center comes out clean.
  7. Cool Cakes: Remove cakes from the oven and cool completely on a cooling rack.
  8. Trim and Chill: Once cooled, trim 1-2 cm (0.4-0.8 inches) from the edges of one cake layer and keep the other layer whole. Place both layers into the freezer for 5-10 minutes to firm up before assembling.
  9. Prepare Gelatin: Soak gelatin sheets in cold water to soften.
  10. Make Gelatin Mixture: Heat 120 g heavy cream with 130 g granulated sugar over low-medium heat until just simmering. Remove from heat, squeeze excess water from gelatin sheets, and stir them into the hot cream until dissolved. Add freshly squeezed lemon juice and allow to cool to room temperature, avoiding refrigeration to prevent lumps.
  11. Whip Cream Cheese: In a separate bowl, whip cream cheese with an electric mixer until light and fluffy.
  12. Incorporate Gelatin Mixture: Fold the cooled gelatin-cream mixture gently into the whipped cream cheese using a rubber spatula, ensuring it stays light.
  13. Whip Heavy Cream: Whip the remaining 360 g heavy cream to soft peaks and fold carefully into the cream cheese mixture to maintain a fluffy texture.
  14. Assemble Cake Ring: Set an adjustable mousse ring to 18 cm (7 inches) diameter, matching the size of the larger cake layer. Line the inside with an acetate cake collar for smooth edges.
  15. Build Layer One: Place the larger cake layer into the mousse ring. Using a piping bag, pipe approximately 2 cm of cream cheese mousse evenly over the cake surface. Freeze for 5 minutes to set.
  16. Build Layer Two: Place the smaller trimmed cake layer on top. Pipe cream cheese mousse around the sides and another 2 cm layer on top. Smooth the top with an offset spatula, reserving some mousse for decoration.
  17. Chill Assembled Cake: Refrigerate the assembled cake with leftover mousse for at least 4 hours to firm up.
  18. Remove Rings and Decorate: Carefully remove the mousse ring and acetate collar. Fill a piping bag fitted with a French star nozzle with remaining mousse and pipe decorative patterns on top. Dust the decoration lightly with pumpkin spice or cinnamon.
  19. Storage: Store the cake refrigerated for 2-3 days, keeping it fresh and ready to serve.

Notes

  • Ensure the eggs and cream cheese are at room temperature for optimal mixing and texture.
  • Do not cool the gelatin mixture in the refrigerator to avoid lumps forming; let it cool at room temperature.
  • Freezing the cake layers briefly before assembling helps with clean and even layering.
  • The mousse ring and acetate collar give the cake professional smooth edges and help the mousse set properly.
  • Use freshly shredded carrot for best moisture and texture.
  • Store leftovers in an airtight container in the refrigerator to maintain freshness.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/carrot-cake-with-cream-cheese-mousse-filling-recipe/