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I love carrot cake, sans raisins, nuts and all the other non-necessities. Yet, I make it only once or twice each year and usually around Easter. Like most people, I pair it with a cream cheese frosting and it's been just great that way. Until this happened - Mascarpone Clouds Mini Carrot Cake!

I normally reserve my Mascarpone cheese for chubby, coffee soaked, drunken lady fingers, also known as Tiramisu. It's one of my all-time favourite desserts, but I can never get it to taste like the one my cousin's nona makes, so I haven't bothered to share it here. Soooo, back to these fluffy, decadent clouds...

These mascarpone clouds are a one bowl, four ingredients delicious break from the normal butter-laden frosting. Please don't get me wrong, I like butter. Just have a look around! With the warmer weather in the wings, I opt for quick, easy and just as tasty toppings to minimize my time in the kitchen. Think Chocolate Whipped Cream, or Champagne Whipped Cream, or Pumpkin Spice Whipped Cream, or one of my favourite, Coconut Milk Whipped Cream to name a few. This is along the same lines, but with the silky, smooth addition of Tre Stelle® Mascarpone cheese.

Instead of whipped cream, I used coconut milk, but only because I didn't have whipping cream on hand and was curious to see how it would pair with the Mascarpone cheese. It was an absolute winner in my books and wonderful complement to the carrot cake. An instant hit!

These Mascarpone Clouds Mini Carrot Cake use the same recipe as last year's Easter Carrot Cupcakes with Cookie Toppers. This time I baked them in two 7-inch square pans and cut out eight 3-inch circles that were just under 3-inches tall. They were just the perfect size for two, or one, if you're anything like me.

Hope you all have a Happy Easter!

{Disclosure: This post is sponsored by TreStelle®. All opinions expressed are my own.}

More Mini Cakes & Bakes:

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Lemon Myrtle Creme Chantilly Mini Cakes

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Mascarpone Clouds Mini Carrot Cake Moist, tender and delicious carrot cake topped with clouds of whipped Mascarpone cheese. Print Recipe Prep Time: 10 minutes Total Time: 10 minutes Servings: 6 Author: i sugar coat it! Ingredients Mascarpone Clouds 227 g TreStelle® Mascarpone cheese

175 g full fat coconut milk 35% whipping cream works great, as well

12 g superfine sugar

7 g pure vanilla extract

1 envelope Whipped Cream Stabilizer optional Instructions Chill a can of coconut milk in the refrigerator overnight. When ready to use, turn can upside-down and open without shaking. Drain of the separated liquids (do not discard, keep for smoothies).

Chill the bowl and whisk of a stand mixer, by placing them in the freezer for three to five minutes.

Add all the ingredients to the chilled bowl and whip on medium-high until firm peaks form.

Fit a piping bag with a plain round tip and transfer the whipped Mascarpone to the bag.

Pipe little balls all around the cake, starting at the edge and tapering off towards the centre. Pipe a second row, staggered from the first in the same manner as the first.

Fill the centre with sprinkles and a Sixlet, or a mini rose. Tried this recipe? Mention @isugarcoatit or tag #isugarcoatit

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