Carrot Pineapple Cake with Mascarpone Frosting

I wanted to make a carrot cake for a long time; however, I have let a year ago without making one. So for this Easter I decided I am going to make a carrot cake. Since my hubby is diabetic, making desserts is always a guilty feeling for me, he says I will make something and he had no choice to eat them. 

My little one also likes sweets, and she get to eat a little bit. I also love pineapple so decide to combine carrots and pineapple and make a cake. I thought I will also add some coconut making it a tropical version, however last minute changed my mind and instead of adding coconuts in the cake I put it in frosting. I am novice in frosting; you can see it from my cake

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I want to bake a cake for my little ones birthday, however the frosting part making me thinks twice. I don?t want any fondant in the cake, so the only option is to use some frosting, but I am worried my baby?s cake won?t be appealing. I want it to be beautiful, but at this point I don?t know what I am going to do.

I added a large variety of spice available in my pantry to make this cake. While baking this cake my entire house had a nice aroma from all the spices and it was really tasty with pineapple, carrot and golden raisins. Mascarpone added a little tanginess while cream cheese brings out the softness in the frosting, and I didn?t used much sugar in my frosting. If you want feel free to use more so that you can get more shiner frosting. Here goes the recipe.

All purpose flour: 1 cup

Wheat flour: ¼ cup

Carrot: 1 cup (finely grated)

Sugar: 1 cup

Pineapple: 1 cup (chopped into small cubes)

Walnut: ½ cup (Lightly toasted and chopped finely)

Canola Oil: ½ cup

Golden raisins: 1/3 cup

Egg: 2 no

Milk: 1/5 cup

Baking soda: 1 teaspoon

Baking powder: ¼ teaspoon

Salt: 1 teaspoon

Ground cloves: ½ teaspoon

Ground nutmeg:1/2 teaspoon

Ground cinnamon: 1 teaspoon

Ground ginger: ½ teaspoon

All spice: ¼ teaspoon

Cardamom: ¼ teaspoon

For Frosting

Cream Cheese: 3 oz (I used Philadelphia cream cheese)

Mascarpone: 1/3 cup (I used home made one)

Powdered Sugar: 1 tablespoon

Honey: 1 teaspoon

Desiccated coconut: 2 tablespoon

Chopped pineapple: 3 tablespoon

How I made

Preheat oven 350 degree Fahrenheit. Butter the bottom of a 9 inch 9-Inch Springform Pan.Line the bottom with parchment paper, then butter and flour the pan. 

Grate the carrot using a box grater and chop the pineapple into small pieces and keep aside.

In a large bowl sift together flour, baking soda, baking powder, ground cardamom, ginger, cinnamon, all spice, cloves and salt. Keep aside.

In a medium bowl beat egg with sugar and milk and add oil and mix everything incorporated well.Gradually add wet ingredients to dry ingredients and mix everything well.

Finally fold in grated carrots and chopped pineapple gently and add toasted and crushed walnut and fold once again gently.

Pour the batter into the prepared pan and smoothen the tops with a spatula.







Bake for 50 minutes or until skewer comes out clean.

Cool the cake in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.

To make frosting, bring mascarpone and cream cheese into room temperature and beat well with powdered sugar and honey until the mixture becomes smooth and shiny. Gently fold in desiccated coconut and mix everything.

Once the cake is completely cooled spread the frosting over the cake and decorate with chopped pineapple pieces.

Preparation time: 1 hour 15 minutes

Serving: 12 serving

Verdict: Yummy. Keeper recipe

Will you make it again: I will

Sending this yummy carrot cake to cooking with seeds: cardamom seeds event hosted by Priya.

Swathi