Perfect for March 8, lighter, less sugar and super fluffy
If you love the classic mimosa cake but want something different from the traditional version, this is the right recipe for you.
I chose a carrot sponge cake, more moist, natural and slightly lighter, with a velvety chantilly cream.
It’s an original idea for March 8: still spectacular, but with a healthier touch and less sugar. The result? A soft, fragrant and super indulgent cake… everyone really loves it 💛
Also try these mimosa cakes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: International Women's Day
Ingredients
pan 8/9 in
- 5 eggs
- 1/4 cup sugar
- 1 cup + 1 tbsp cup all-purpose flour
- 1/3 cup potato starch
- 2 carrots (Small)
- Half sachet baking powder
- 1 cup milk
- 1/2 cup sugar
- 1 cup heavy cream
- 3 tbsp cornstarch
- 1 egg
- 1 1/3 tbsp butter
- 7 oz citrus marmalade (Citrus)
Steps
For the preparation of the carrot mimosa cake watch the video HERE.
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Let’s make the carrot sponge cake:
Beat the eggs with the sugar until you obtain a light, frothy mixture.
Add the flour, potato starch and baking powder, mixing gently at low speed so as not to deflate the batter.
Clean the carrots and grate them finely.
Fold them into the batter gently.
Pour the mixture into a pan lined with parchment paper and bake at 356°F for 50–60 minutes.
Let it cool completely.
Prepare the cream
In a small saucepan heat the milk with the lemon peel; in a bowl mix the eggs, sugar and cornstarch well.
Add the vanilla and the hot milk flavored with lemon peels.
Bring to the heat, stirring constantly until the cream thickens.
Turn off the heat and add the butter.
Transfer to a bowl.
Cover with plastic wrap placed directly on the surface and let cool completely.Meanwhile, whip the cream.
When the pastry cream is well chilled, gently fold in the whipped cream to obtain a light and fluffy chantilly.
Assemble the mimosa cake
Cut the sponge cake into three equal layers.
Cut one of the layers into cubes for the final decoration.
Place the first layer on the serving plate, soak it lightly and spread a thin layer of marmalade.
Add a layer of chantilly cream.
Cover with the second layer, soak it and coat the entire cake with the remaining cream, including the sides.
Decorate with the sponge cake cubes to create the mimosa effect.
Refrigerate for a few hours before serving.
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✨ Result
A carrot mimosa cake that’s soft, creamy and super fragrant, perfect for March 8:
beautiful to look at, delicious to eat and a little lighter than the classic version 💛
Storage:
Store the cake in the refrigerator for 2–3 days, covered with plastic wrap or under a cake dome.
Take it out of the fridge 20 minutes before serving to enjoy it at its best.
You can prepare the carrot sponge cake the day before and assemble the cake the next day.
You can freeze only the sponge cake (not the already filled cake).
FAQ (Questions and Answers)
Can I make it in advance?
Yes! It’s even better the next day because the flavors meld together more.
Can you taste the carrots a lot?
No, they make the sponge cake more moist and fluffy without overpowering the dessert’s flavor.
Can I use a cream other than chantilly?
Yes, you can also use mascarpone cream or yogurt cream for an even lighter version.
