For the cake: • 2 cups all-purpose flour • 2 tsp baking powder • 1 tsp baking soda • 1 tsp cinnamon • ½ tsp nutmeg • ½ tsp salt • 1 cup vegetable oil • 1 cup brown sugar • ½ cup granulated sugar • 4 large eggs • 2 cups grated carrots • ½ cup crushed pineapple (drained) • ½ cup walnuts, chopped
For the mascarpone frosting: • 1 cup mascarpone cheese • ½ cup cream cheese, softened • ½ cup powdered sugar • 1 tsp vanilla extract • ½ cup heavy cream, whipped
Instructions: 1. Preheat oven to 350°F (175°C). Grease and line two 8-inch pans. 2. Mix flour, baking powder, baking soda, spices, and salt. 3. In another bowl, whisk oil and sugars. Add eggs one at a time. 4. Fold in dry mix, carrots, pineapple, and walnuts. Divide between pans, bake 30–35 min. 5. For frosting, beat mascarpone, cream cheese, sugar, and vanilla. Fold in whipped cream. 6. Assemble cake with frosting between layers and on top, spread in a rustic, uneven style.
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