Carrot Cake with Mascarpone Cream Topping

Serves 8

Carrot Cake Ingredients:

• 2 cups grated carrots
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

Mascarpone Topping Ingredients:

• 8 oz mascarpone cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Preparation:

For the Carrot Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, combine grated carrots, granulated sugar, brown sugar, eggs, and vegetable oil. Mix well until the ingredients are fully incorporated.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the crushed pineapple and chopped nuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake in the preheated oven for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Mascarpone Topping:

1. In a mixing bowl, combine the softened mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and well combined.
2. Once the carrot cake has cooled completely, spread the mascarpone topping evenly over the top of the cake.
3. Optional: Garnish with additional chopped nuts or a sprinkle of cinnamon for decoration.
4. Slice and serve. Enjoy your delicious carrot cake with mascarpone topping!

This recipe is sure to be a crowd-pleaser with its moist carrot cake and creamy mascarpone topping.