How to make
Beat the eggs with the sugar and oil with a wire whisk.
Add the walnuts, spices and sifted flour with baking powder.
Stir, add the carrots and stir again.
Divide the dough into two molds with a diameter of 8″ (20 cm) and bake in a preheated oven at 360°F (180°C) for about 20-30 minutes.
For the cream, beat the mascarpone and cream with the powdered sugar.
Cut the completely cooled cake layers in half and cover each with the cream.
Then spread the cake on all sides with mascarpone cream and refrigerate for 4-6 hours.
Make the caramel sauce for the Delicious Carrot Cake.
Melt the sugar, once the sugar begins to caramelize, add the butter, then the cream and mix until smooth.
Drizzle the Autumn Carrot Cake with Mascarpone with the cooled caramel sauce.
