Italian Carrot Cake with Mascarpone Frosting

servedfromscratch.com

Sue Scovill

2 ¼ cups all purpose flour 310 g

1 ½ teaspoon baking powder 7 g

1 teaspoon baking soda 6 g

2 teaspoons ground cinnamon 4 g

¼ teaspoon ground nutmeg

1 teaspoon ground ginger 2 g

½ teaspoon kosher salt 3 g

¾ cup Greek yogurt whole, 124 g

¼ cup light olive oil 2 oz or 51 g

½ cup granulated sugar 116g

½ cup homemade applesauce 118 g, or unsweetened

¾ cup light brown sugar 179 g

4 eggs

1 teaspoon vanilla extract

2 cups carrots shredded

1 ⅓ cup whole raw hazelnuts divided, 5.75 oz

butter or cooking spray to grease pans

subheading: Mascarpone Frosting:

8 oz mascarpone cheese or cream cheese

¾ cup granulated sugar 156 g

1 teaspoon almond extract

1 cup heavy whipping cream

½ tablespoon lemon juice

Directions at servedfromscratch.com

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