Prepare the carrot cake batter: Mix 2 eggs with 100g of sugar and 120ml of oil. Gradually incorporate 150g of flour and 1/2 tsp of baking powder.
Fold in 150g of grated carrots, 100g of chopped walnuts, and 1/2 tsp each of ground cinnamon, ground ginger, and nutmeg into the batter.
In a separate bowl, whisk together 2 eggs, 250g of mascarpone cheese, 200g of cream cheese, 100g of sugar, and 2 tbsp of flour to create a smooth cheesecake filling.
In a round baking pan lined with parchment paper, spread one-third of the carrot cake batter. Top with half of the cheesecake filling. Add spoonfuls of another third of the cake batter, then layer on the remaining cheesecake filling. Finish with the last of the carrot cake batter, swirling slightly.
Bake in a preheated oven at 180°C (350°F) with fan mode on for 40 minutes.
Let the cake cool completely for 1 to 2 hours.
Prepare the frosting by mixing 200g of mascarpone, 100g of cream cheese, and 2 tbsp of powdered sugar. Spread it over the cooled cake and garnish with extra chopped walnuts, carrot strips, and fresh mint leaves.
Cook it hands-free.
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