Moist Carrot Cake with Mascarpone & Cream Cheese Frosting!

February 3rd is carrot cake day in Sweden (where I’m at these days 😉 ) and what better way to celebrate than BAKE A CARROT CAKE! Well no ordinary carrot cake, the Queen of all carrot cakes that exist! Haha! No but seriously though, there is pineapple in it, which makes it super moist, and pecans nuts which gives it the ground earthiness, and then of course the cream cheese frosting which is fluffy and light with mascarpone and vanilla in it! I mean hello! Can you even go wrong with this one?? Nope. Even kids will love it!

Here’s how you make it!


Carrot Cake (Makes two loafs) –

  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) canola or vegetable oil
  • 4 large eggs room temperature
  • 1 and 1/2 cups (300 grams) light brown sugar
  • 1/2 (100 grams) cup granulated sugar
  • 1 can crushed pineapple, drained
  • 1 teaspoon pure vanilla extract
  • 3 cups (300 grams) grated carrots, lightly packed
  • 3/4 cup (90 grams) chopped pecan

For the mascarpone & cream cheese frosting:

  • 1 package (roughly 150g) cream cheese, softened to room temperature
  • 3/4 cup (1.5 dl roughly) whipped cream (whipped till thick and cooled in the fridge)
  • 1 cup icing sugar
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 175 C. Line your loaf pans with baking paper, or parchment paper. This recipe makes two loafs, but if you only want one, just half the ingredients amount.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped pecan to the wet ingredients and stir until well combined.
  • Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  • Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 175 C for 45-60 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean.
  • Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.

To make the mascarpone & cream cheese frosting:

  • In the bowl mix together the cream cheese and mascarpone until mixed, add in the icing sugar and vanilla extract. Then fold it into the whipped cream (prepared before hand and chilled ion the fridge).
  • Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Add some shredded carrot and some crushed pecans for decoration (optional) and Voila!



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