Carrot cake with cream cheese mousse filling

4.94 from 15 votes

Carrot cake with cream cheese mousse filling

Moist and tender homemade carrot cake packed with spices and filled with delicious, airy cream cheese mousse is a great idea any other time of the year, it is certainly a must make for Easter as well as over the Fall.

Prep Time1

Cook Time1

Waiting Time5

Total Time7

Course: Dessert

Cuisine: American

Servings:

Calories: 700kcal

Author: Katalin Nagy

Equipment

Ingredients

Carrot cake

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
2 Eggs room temperature
160 g Vegetable oil
200 g Carrot peeled and freshly shredded
100 g Nuts toasted & chopped walnut or pecans

Cream cheese mousse

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

Metric - US Customary

Instructions

Carrot cake

Heat oven to 180 C / 356°F
Prepare 2 x 18 cm / 7 inches pan with parchment paper or grease throughout
With an Electric hand mixer whip together room temperature egg, oil, granulated sugar, and brown sugar for a minute or two
Sift dry ingredients (flour, baking powder, baking soda, spices, salt) and fold into wet ingredients, then fold in shredded carrot and chopped nuts with the help of a Rubber spatula
Pour cake batter into the prepared cake pans. Make sure they weight equal, use a digital scale
Bake for 20 min or until a skewer inserted in the middle of the cake comes out clean
Cool them on Cooling rack
Once cakes are cooled, trim 1-2cm / 0.4-0.8 inches off around the edges on one of them, keep the other one as it is. Pop them into the freezer for 5-10 minutes before assembling the cake

Cream cheese mousse

Soak gelatin sheets into cold water
Heat cream (the first cream that is 120g) with sugar on low medium heat until just simmering
Squeeze excess water from the gelatin sheets and stir them into the hot cream, then mix in the lemon juice. Let the mixture cool to room temperature. Do not place it into the fridge as gelatin tends to form lumps if cools to quickly
In another bowl whip cream cheese with an Electric hand mixer for a few minutes until light and fluffy, then fold in room temperature (not warm) gelatin mixture with the help of a Rubber spatula
Whip heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy

Assembling

Assemble the mousse ring and set it to 18 cm / 7 inch in diameter (Mousse cake ring (adjustable in size)) just as the size of the larger sponge
For a neat looking, smooth side surface use Acetate cake collar within the mousse ring
Start to build up the cake from bottom to top
Place the larger, 18 cm / 7 inch diameter sponge into the mousse ring, then with the help of a Piping bag pipe approx. 2cm cream cheese mousse on top. Pop it into the freezer for 5 minutes
Place the smaller carrot cake sponge on top, then pipe cream cheese mousse around and also another 2cm on top and smooth the top of the cream with an Offset spatula. Make sure you leave some mousse for later to decorate the cake
Place the cake and the leftover mousse into the fridge to set for a minimum of 4 hours
Once the cake is fully set, carefully remove the mousse ring and cake collar
Take a Piping bag with French star nozzle tip and pipe decoration on top of the cake then dust with some pumpkin spice or cinnamon
Store refrigerated for 2-3 days

Nutrition