Carrot Cake Tiramisu is the glow up this classic spring dessert didn’t know it needed. I love both carrot cake and tiramisu so I combined them. The result is layers of spiced carrot cake brushed with maple coffee, stacked with a whipped cream cheese mascarpone filling, candied pecans tucked in the middle, and a dusting of cinnamon on top. It’s the kind of Easter dessert that feels special enough for a holiday table but honestly too good to save for once a year.
The maple coffee soak is the move that ties everything together — it gives you that classic tiramisu depth but warmer, cozier, and completely at home next to the carrot cake spices. The cream cheese mascarpone blend is the best of both worlds: the tang of a classic carrot cake frosting with the silky richness of traditional tiramisu filling. It’s lighter than a classic cream cheese frosting and the perfect way to end your Easter feast. Topped with candied pecans for crunch and a final dusting of cinnamon, every bite has a little bit of everything.
Carrot Cake Tiramisu
Carrot cake tiramisu is the mashup nobody asked for and everyone needs. Moist spiced carrot cake layers with crushed pineapple and warm spices are brushed with a maple coffee soak, stacked with a silky whipped cream cheese mascarpone filling, and layered with homemade candied pecans for crunch. Finished with a dusting of cinnamon on top, this is the Easter dessert that feels special enough for a holiday table and too good to save for just once a year.
Ingredients
- 2 cups 260g chopped pecans or walnuts (divided: 1 cup for batter, 1 cup for garnish)
- 1 ½ cups 300g packed brown sugar
- ½ cup 100g granulated sugar
- 1 cup 240ml vegetable oil (or melted coconut oil)
- 4 large eggs room temperature
- ¾ cup crushed pineapple well-drained
- 2 teaspoons vanilla extract
- 2 ½ cups + 2 tablespoons approx. 330g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 cups about 390g or 3-4 large carrots finely grated carrots (I recommend shredding these yourself instead of buying pre bought shredded carrots because it will add so much moisture to your cake!)
- 1 cup coffee
- 2 Tbs maple syrup
For the Cream Cheese Mascarpone Frosting
- 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 1.5 tsp vanilla extract
- 8 oz mascarpone cheese cold
- pinch of salt
- 1 cup heavy whipping cream cold + more if needed for consistency
For the Candied Pecans
- 1 cup chopped pecans
- 1 Tbs butter
- 2 Tbs brown sugar
- 1 Tbs granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 350°F. Cut parchment circles and place in the bottom of two 9-inch rounds and grease the sides. (I like to mix together a blend of flour, vegetable oil and shortening and brush it on my cake pans – my cakes never stick!)
Mix wet ingredients
- In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, pineapple and vanilla until smooth and well combined. Set aside.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt and spices.
Make the Batter
- Add dry ingredients to wet ingredients and mix until JUST combined.
- Fold in shredded carrots and 1 cup of chopped nuts until combined. Be careful to not over mix!
- Pour batter into prepared pans. Bake for 30-35 min (mine took 33 min) or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool completely before frosting for 10-15 min in the pans then turn out and let cool completely on a cooling wrack before frosting. (if making ahead, wrap tightly in plastic wrap and then seal in a freezer ziplock and freeze overnight)
For the Frosting
- In a medium bowl, using a hand mixer whip the heavy cream separately until medium/stiff peaks form. Set aside in refrigerator.
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium speed for 30 seconds.
- Add powdered sugar, vanilla and salt and mix on low until combined then increase speed to medium high until light and fluffy.
- Add mascarpone cheese and mix on low for about 10 seconds (if you whip too much the mascarpone will curdle)
- Using a spatula, fold in whipped cream until mixture is smooth. Add heavy cream 1 Tbs at a time if you need to smooth it out or make it more spreadable.
For the candied pecans
- In a sauce pan over medium heat, melt the butter.
- Add chopped pecans and stir frequently, toasting for about 2-3 minutes.
- Once you can smell them getting nice and toasty, add the sugar and spices stirring consistently as you cook for 2 more min.
- Remove from heat and add vanilla.
- Spread onto a baking sheet lined with parchment paper in a flat layer to cool and harden. They will get crunchy as they cool!
Assemble
- Using a serrated knife, level your first cake layer.
- Brew a cup of coffee and stir in 2 Tbs maple syrup.
- Brush the coffee in a thin layer over the stop of the cake (the goal is to add flavor, not make it soggy)
- Using a piping bag or an offset spatula, add half of your cream cheese mascarpone icing and spread until even.
- Sprinkle half of your candied pecans on top of this.
- Add your last cake layer on top of this and repeat with the icing and candied pecans. I put my pecans around the outside and dusted with cinnamon on top
- Store leftover pieces of cake in the fridge for up to one week (if it lasts that long!!)
- ENJOY!!
Notes
Tips for the Best Texture
- Drain pineapple well → prevents a soggy cake
- Finely grate carrots → ensures a soft, even crumb
- Don’t overmix → keeps the cake tender
- Cake gets even better after a few hours (or overnight!)
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