I love having my cakes in this petite 2-layer way, much more than I like cupcakes or the standard 3 layer cakes. You see, my problem with cupcakes is there’s too much cake on the bottom and too much frosting on top. It needs to be more evenly distributed. And my problem with 3 layer cakes is they are a pain to make. The solution? My petite cakes. Basically you just bake off a 9×13 rectangle cake and use biscuit cutter rounds to cut out mini cakes, and you do two layers of cake and two layers of frosting. It’s a nice small bite which has just the right distribution of both frosting and cake. Plus, they look really elegant and nice. You could substitute cream cheese for the mascarpone, but you shouldn’t. The mascarpone is a million times better and makes all the difference. Oh, and just so you know, this is the BEST carrot cake my husband and I have ever had, so if you’re craving cake, you need to try this out. Here’s how:
10 oz all purpose flour (2 cups)
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
4 extra large eggs
1 cup vegetable oil
1 cup sugar
1 cup brown sugar
1 tbsp vanilla extract
3 cups grated carrots
1 cup chopped walnuts
Preheat oven to 350 degrees F. Place a rectangular piece of parchment paper in the bottom of a 9×13 inch pan.
In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, and cinnamon.
In a another bowl, combine the eggs, oil, white sugar, brown sugar, and vanilla. Beat together using a hand mixer until well blended and foamy on top:
Add the flour mixture a little bit at a time to the egg mixture, and after you have added half of the flour, dump in the carrots and walnuts. Keep mixing, and when you get close to incorporating in all of the flour, stop mixing with the hand mixer and finish mixing by hand with a spatula. Once that flour has been incorporated, make sure you stop. Do not overmix. Here’s what the batter looks like (I know it’s not the sexiest cake batter, but trust me when I say, this cake is amazing):
Pour the cake batter into your pan and bake for 45 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack and let it cool completely.
Whipped Mascarpone Frosting Ingredients:
2 8-oz tubs mascarpone cheese
4 tbsp butter, at room temperature
2 cups powdered sugar (or to taste)
2 tsp vanilla extract
1 tbsp amaretto (optional)
Use a hand mixer to whip together the mascarpone, butter, powdered sugar, vanilla, and amaretto. Beat until smooth and creamy.
To assemble the cakes, I like to take a biscuit cutter and cut little cake circles out, and do two layers of cake and two layers of frosting. Garnish the tops with extra walnuts, if desired. Enjoy!