Carrot cake with blueberries and mascarpone cream

We love carrot cake at home and I like to make variations, like this one. carrot cake with blueberries and mascarpone cream, that came out great! It lasted us an afternoon...

The idea is very simple, and is to add blueberries to the dough, and then to decorate and the filling instead of cream cheese, we use mascarpone, which is thinner and creamier. Take note!

INGREDIENTS:

One cup (breakfast size) of carrots finely grated
3/4 cup nuts bites
100 gr of blueberries
2 eggs
3/4 cup sunflower oil
One cup of brown sugar or panela
One cup of white wheat flour
One teaspoon (coffee) of cinnamon and one teaspoon of nutmeg
One teaspoon of baking soda and one teaspoon of yeast
Pinch of salt
For the cream: 200 gr mascarpone cheese, 50 gr butter and 30 gr powdered sugar.

STEP BY STEP RECIPE:

The first thing to do is to beat the eggs (by hand or with a mixer), then add the sugar, beat again, add the oil, beat and finally add the sifted flour along with the rest of the dry ingredients, and beat again until everything is well integrated.
At the end I add the carrot and the nuts and whisk for a minute or two to mix everything together.
Finally, we add the blueberries and carefully mix with a spatula.
I grease a rectangular, elongated baking dish with butter or sunflower oil. In such a way that the dough is only a couple of fingers thick.
Bake in a preheated oven at 180 degrees for about 25 minutes. Open, prick with a knife and if it is clean it is done (Note: the smaller the mold you use and the higher the cake is, the more time you will need to bake it in the oven). Remove from the oven and let it cool at room temperature.
In the meantime, make the cream by whipping all the ingredients.
Once the cake is cold, we use a cooking ring to make circles of sponge cake, which will be the layers of our cake. You will see in the photo that I used a medium-sized one, otherwise I would not have been able to make many layers. Another option would be to use a circular mold, bake the cake and then cut the cake horizontally forming three layers. But this time I wanted to make it smaller. The leftover cake leftovers, of course you keep them to eat them too.
Finally, assemble the cake: put a cake base on the plate and spread the cream on it with a spatula or, with a piping bag with a round nozzle, make spirals. Place the other base on top and put the cream on top again. Make as many layers as you like or as you can. Finish by making another spiral of cream, and decorate with blueberries and a mint leaf. For color I have put some goji berries but you can also put some raspberries or strawberries.