Go Back
Delicious Carrot Cake Cylinder Recipe with Cream Cheese Mousse and Walnut Soil

Carrot Cake Cylinder with Cream Cheese Mousse & Walnut Soil

There's something incredibly comforting about the smell of freshly baked carrot cake wafting through your kitchen. It brings back memories of family gatherings, laughter, and shared slices of sweetness. Today, I'm excited to share with you my take on this classic dessert - a Carrot Cake Cylinder with Cream Cheese Mousse and a delightful Walnut Soil.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts
For the Cream Cheese Mousse
  • 8 oz cream cheese softened
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
For the Walnut Soil
  • 1 cup walnuts
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ½ tsp salt
  • 2 tbsp unsalted butter melted

Equipment

  • Cake Cylinder Mold
  • Large bowl
  • food processor
  • Mixing bowl
  • baking sheet

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and grease and line a cake cylinder mold. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the vegetable oil and eggs until well combined. Add the grated carrots, crushed pineapple, and chopped walnuts. Gradually combine the wet ingredients with the dry ingredients until just mixed. Pour the batter into the prepared mold and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before removing from the mold.
  2. Step 2: In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Heat the bloomed gelatin in the microwave for 10-15 seconds until melted, then fold it into the cream cheese mixture. Refrigerate for at least 1 hour to set.
  3. Step 3: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a food processor, pulse walnuts until finely ground. Combine with flour, brown sugar, and salt. Drizzle melted butter over the mixture and pulse until it resembles wet sand. Spread the mixture onto the prepared baking sheet and bake for 10-12 minutes, stirring occasionally until golden. Let it cool.
  4. Step 4: Once the carrot cake is completely cooled, slice it into cylindrical pieces. Pipe or spread the cream cheese mousse on top of each carrot cake cylinder. Sprinkle the walnut soil around the base of each cylinder for garnish. Serve chilled and enjoy!

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. You can freeze the carrot cake cylinders without the mousse for up to 2 months. Just thaw and then add the mousse before serving.