Dessert Italian

Carrot cake tiramisu

Name: Carrot cake tiramisu recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 10
Cuisine: /italian
Ingredients: 100g walnut; 20.00 ml maple syrup; 2 large egg yolks; 40.00 ml caster sugar; 600ml thickened cream; 250g mascarpone; 160ml ginger wine; 250g brown sugar; 180ml olive oil; 2 large eggs, at room temperature; 200g coarsely grated carrot; 300g self-raising flour; 1 tsp mixed spice, plus extra, to sprinkle; 1/2 tsp bicarb soda

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by Lucy Nunes

Delicious Team

Jul 17, 2026

What happens when the ultimate comfort bake takes a holiday to Italy? You get carrot cake tiramisu. This playful dessert mash-up takes the warm, earthy spices of your favourite carrot cake and layers them with the creamy mascarpone of a classic tiramisu. It is unexpected, completely indulgent and totally and utterly delicious.

You’ll need to start this recipe a day ahead, and you’ll need a 23cm square cake pan, a 23cm square baking dish and a piping bag fitted with a 1.5cm star nozzle.

1 cup (100g) walnuts
1 tbs maple syrup
2 large egg yolks
2 tbs caster sugar
600ml thickened cream
1 cup (250g) mascarpone
2/3 cup (160ml) ginger wine

Carrot cake

1 cup (250g) firmly packed brown sugar
3/4 cup (180ml) light olive oil
2 large eggs, at room temperature
200g coarsely grated carrot
2 cups (300g) self-raising flour
1 tsp mixed spice, plus extra, to sprinkle
1/2 tsp bicarb soda

Method

1.

To make the cake, preheat oven to 180°C/160°C fan-forced. Grease a 23cm square cake pan and line with baking paper.
2.

In a stand mixer fitted with the paddle attachment, beat sugar and oil on high speed for 5 minutes, scraping down side of bowl several times, until a wet paste forms. Add eggs and beat for 2-3 minutes, until pale and fluffy. Add carrot and stir to combine. Sift over the flour, spice, bicarb and a pinch of fine salt. Stir to combine. Spoon into prepared pan, level surface and bake for 45 minutes, or until golden and a skewer inserted in centre comes out clean.
3.

Stand cake on a wire rack for 10 minutes, then turn out onto a wire rack and cool to room temperature.
4.

Meanwhile, line a small baking tray with baking paper. Place walnuts on the tray and drizzle over maple syrup. Toss to coat and roast in a 180°C/160°C fan-forced oven for 15 minutes (you can roast them in the oven while the cake is baking, if you like), or until golden, tossing halfway through. Set aside to cool, then coarsely chop.
5.

When ready to assemble, whisk the yolks and sugar in a large bowl until pale, thick and tripled in volume. In a stand mixer fitted with the whisk attachment, whisk the thickened cream until firm peaks. Set half the cream aside in the fridge. Add mascarpone to stand mixer with remaining cream and whisk on medium-low speed until combined. Fold through the yolk mixture until combined.
6.

To assemble, using a serrated knife, halve the cake horizontally. Place cake base in a 23cm square baking dish. Prick all over with a skewer, then brush with half the ginger wine. Cover with half the mascarpone mixture. Sprinkle with chopped roasted walnuts. Place the cake top in baking dish. Brush with remaining wine.
7.

Add reserved whipped cream to mascarpone mixture and lightly whisk to firm peaks. Spoon into a piping bag fitted with a 1.5cm star nozzle and pipe in straight lines over cake. Chill, covered, for at least 2 hours, or overnight.
8.

Bring to room temperature and sprinkle with extra mixed spice to serve.