There’s something magical about the moment when a simple carrot cake takes on a new shape. The first time I rolled these delicate carrot cake cylinders, I felt like a kid in a pastry shop excited, curious, and just a little nervous. My kitchen smelled like cinnamon and toasted nuts, and that familiar comfort of baking wrapped the room like a warm blanket.
This dessert feels elegant but approachable: a classic carrot cake reimagined into a beautiful, modern form with a light cream cheese mousse and a crumbly walnut soil that adds a rustic, earthy charm. It’s the kind of treat that looks ready for a dinner party but tastes like Sunday at Grandma’s house.
Table of Contents
What Makes This Recipe Special
- Unique flavor pairing – The soft spice of carrot cake blends perfectly with tangy cream cheese mousse and crunchy walnut soil.
- Surprisingly simple – Even though it looks fancy, every step is beginner-friendly and easy to follow.
- Versatile presentation – Serve it in elegant cylinders or layer it in jars for a casual twist.
- Perfect for any season – Light enough for spring gatherings, cozy enough for autumn afternoons.
Ingredients You’ll Need
For the Carrot Cake
- 150 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 100 g brown sugar
- 80 ml vegetable oil
- 2 eggs
- 150 g finely grated carrots
- 40 g crushed walnuts (optional)
- ½ tsp vanilla extract
For the Cream Cheese Mousse
- 200 g cream cheese (softened)
- 60 g powdered sugar
- 100 ml heavy cream (cold)
- 1 tsp lemon juice
- ½ tsp vanilla extract
For the Walnut Soil
- 80 g walnuts (finely chopped)
- 40 g brown sugar
- 20 g butter (melted)
- 1 tbsp all-purpose flour
- Pinch of salt
For Garnish
- Micro herbs or edible flowers
- Shaved carrot ribbons (optional)
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Baking tray lined with parchment paper
- Metal cylinder molds or acetate sheets
- Piping bag or small spoon
- Spatula and offset knife
How to Make Carrot Cake Cylinder with Cream Cheese Mousse & Walnut Soil
1. Prepare the Carrot Cake
Preheat your oven to 180°C (350°F). In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix the brown sugar, eggs, vegetable oil, and vanilla until smooth and creamy. Gently fold the wet and dry ingredients together, then stir in grated carrots and walnuts.
Spread the batter in a thin, even layer on a lined baking tray it should be about ½ cm thick. Bake for 10–12 minutes, or until just set and lightly golden. Allow it to cool completely before handling.
Once cooled, cut the cake into long strips and roll gently into cylinders using metal molds or acetate sheets. Chill them while you prepare the mousse.
2. Make the Cream Cheese Mousse
In a mixing bowl, beat softened cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
In another chilled bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
Refrigerate for at least 30 minutes to firm slightly before piping.
3. Prepare the Walnut Soil
In a small bowl, mix chopped walnuts, brown sugar, melted butter, flour, and a pinch of salt until well combined. Spread onto a parchment-lined baking sheet and bake for 8–10 minutes at 180°C (350°F), or until golden and crumbly.
Allow to cool, then break apart into fine, earthy “soil.”
4. Assemble the Dessert
Stand your carrot cake cylinders upright on a white plate. Using a piping bag or spoon, fill each with the chilled cream cheese mousse, letting a little overflow for a soft, cloud-like top.
Scatter walnut soil around the base of each cylinder to resemble an edible garden. Garnish with delicate carrot ribbons, micro herbs, or edible flowers for a pop of color and freshness.
It’s a dessert that tastes just as good as it looks light, creamy, and spiced with nostalgia.
What to Serve With It
- Chai tea or coffee – Complements the spices and creaminess.
- Vanilla ice cream – Adds a cold, creamy contrast.
- Citrus segments – Orange or mandarin slices give a bright note to balance sweetness.
Tips for Perfect Results
- Don’t overbake the cake layer keeping it pliable helps it roll without cracking.
- Chill the mousse before filling; it sets beautifully inside the warm-spiced cake.
- Toast the walnuts before chopping for deeper, richer flavor in the soil.
Storage Instructions
Refrigerate the assembled cylinders for up to 3 days in an airtight container. The mousse will stay firm and creamy. For the walnut soil, store separately in a sealed jar at room temperature to keep it crisp.
To serve again, bring the cake to room temperature for 10 minutes before plating.
More Recipes You’ll Love
If you’re craving more creative plating ideas, try my Goat Cheese Mousse Beetroot Carpaccio with Walnut Soil it shares that same earthy elegance and gorgeous color contrast. Or, for something light and refreshing, the Carrot Ribbon Salad adds a touch of brightness with citrus notes and crisp textures. Both recipes bring that modern restaurant flair right into your cozy home kitchen.
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Carrot Cake Cylinder with Cream Cheese Mousse & Walnut Soil
A modern twist on the classic carrot cake these elegant cylinders combine spiced carrot layers, creamy mousse, and crunchy walnut soil. Perfect for dinner parties, spring gatherings, or cozy home desserts.
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Ingredients
For the Carrot Cake:
- 150 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 100 g brown sugar
- 80 ml vegetable oil
- 2 eggs
- 150 g finely grated carrots
- 40 g crushed walnuts (optional)
- ½ tsp vanilla extract
For the Cream Cheese Mousse:
- 200 g cream cheese (softened)
- 60 g powdered sugar
- 100 ml heavy cream (cold)
- 1 tsp lemon juice
- ½ tsp vanilla extract
For the Walnut Soil:
- 80 g walnuts (finely chopped)
- 40 g brown sugar
- 20 g butter (melted)
- 1 tbsp all-purpose flour
- Pinch of salt
For Garnish:
- Micro herbs or edible flowers
- Shaved carrot ribbons
Instructions
- Preheat & Mix Dry Ingredients:
Preheat oven to 180°C (350°F). In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. - Prepare the Batter:
In another bowl, combine brown sugar, eggs, oil, and vanilla. Add dry ingredients, then fold in grated carrots and walnuts. - Bake the Cake:
Spread the batter in a thin, even layer on a lined baking tray. Bake for 10–12 minutes, or until set. Cool completely before shaping. - Shape the Cylinders:
Cut the cooled cake into strips and roll them gently using a metal mold or acetate sheet. Chill while preparing the mousse. - Make the Cream Cheese Mousse:
Beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth. Whip cold cream to soft peaks, then fold it into the cream cheese mixture. Chill 30 minutes. - Prepare the Walnut Soil:
Mix walnuts, brown sugar, melted butter, flour, and salt. Bake for 8–10 minutes at 180°C (350°F) until golden and crumbly. Cool completely. - Assemble:
Fill each carrot cake cylinder with mousse and top with more mousse. Scatter walnut soil around the base. Garnish with carrot ribbons and micro herbs.
Notes
- Add orange zest or ginger for extra brightness.
- Substitute walnuts with pecans or hazelnuts.
- For a lighter option, use Greek yogurt mousse instead of cream cheese.
- Serve chilled for a clean cut and perfect texture
- Prep Time: 30 minutes
- 30 minutes:
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: American / Modern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cylinder (approx. 150 g)
- Calories: 430 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
FAQ About carrot cake cylinders
Can I make this carrot cake cylinder ahead of time?
Yes! You can bake the cake and prepare the mousse a day in advance. Assemble just before serving for the freshest texture.
Can I skip the walnuts?
Absolutely. You can replace them with pecans or even toasted oats for a nut-free crunch.
How can I make it gluten-free?
Use a 1:1 gluten-free baking flour blend. It works wonderfully without altering taste or texture.
Can I use mascarpone instead of cream cheese?
Yes, but the flavor will be slightly milder. It still pairs beautifully with the spiced carrot base.
What can I do with leftover walnut soil?
Sprinkle it over yogurt, ice cream, or oatmeal for a sweet, nutty topping.
How do I shape the cake if I don’t have cylinder molds?
Use parchment or acetate sheets rolled and taped into small tubes it works perfectly in a home kitchen.
Conclusion
There’s a gentle joy in turning something humble into something extraordinary. This carrot cake cylinder with cream cheese mousse and walnut soil does just that it’s a sweet reminder that elegance doesn’t need to be complicated.
If you enjoy this modern twist, you might love pairing it with something savory and bright, like these Caesar Shrimp Tacos for your next brunch or dinner spread. The balance of flavor and texture makes both dishes shine beautifully together.
