Carrot Cake

Preparing the batter for the layers:

1. In a deep bowl, beat the eggs (yolks and whites together) with a mixer, gradually adding the sugar. Beat until pale.
2. Add the oil, milk and vanilla. Stir until homogeneous.
3. Add the dry ingredients — flour, baking soda, salt and cinnamon. Stir well again with the mixer.
4. Finally, add the finely grated carrots, crushed walnuts and raisins. Optionally you can also add grated orange zest. You get a runny batter.

Baking the layers: 5. Into a cake form lined with baking paper pour 1/3 of the batter and bake for 20–25 minutes at 180°C in a preheated oven. Bake the other two layers one at a time. If you have three forms, you can bake them together on the fan setting. I do not advise baking all the batter in one form at once, because the inside risks staying raw. Let the baked layers cool completely and remove the baking paper. The layers are extremely juicy and delicate, so work very carefully.

Preparing the cream: 6. In a bowl put the mascarpone and the sour cream. Beat with a mixer while gradually pouring in a little of the milk (it must be cold). Add all four tablespoons of sugar. You should get a relatively thick and fluffy cream.

Assembling the cake: 7. On a platter or cake plate place the first layer. Do not soak it! Spread cream on top. Do the same with the remaining layers. Set aside 5 tbsp of the cream, and with the rest coat the cake on top and on the sides. Refrigerate to set.

Decorating: 8. To the set-aside cream add 1 cup powdered sugar and stir well. You should get a thick, runny paste. Put it in a piping bag with a plain tip (No. 1 or No. 2). Decorate the cake as your imagination suggests. From sugar paste shape a few little carrots and decorate the cake with them.

Enjoy!