Moist Carrot Cake with Mascarpone Frosting

Ingredients

For the Cake:

• 2 ½ cups (300g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger (optional)
• 1 cup (200g) granulated sugar
• 1 cup (200g) packed brown sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups (300g) grated carrots (about 4-5 medium carrots)
• 1 cup (120g) crushed pineapple, drained (optional, for extra moisture)
• 1 cup (120g) chopped walnuts or pecans (optional)

For the Mascarpone Frosting:

• 1 cup (250g) mascarpone cheese, chilled
• 1 ½ cups (360ml) heavy whipping cream, cold
• 1 cup (125g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Fold in the grated carrots, crushed pineapple, and nuts (if using).
6. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Frosting

1. In a large mixing bowl, beat mascarpone cheese on low speed until smooth. Be careful not to overmix, as mascarpone can become runny.
2. In another bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
3. Gently fold the whipped cream into the mascarpone until fully combined and smooth.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate or cake board. Spread an even layer of frosting on top.
2. Repeat with the remaining layers, finishing with frosting on the top and sides (optional).
3. Use a piping bag to decorate the top with additional frosting, and dust with ground cinnamon for garnish.

Step 4: Chill and Serve

• Refrigerate the cake for at least 1 hour before serving to set the frosting.
• Slice and enjoy!