Moist Carrot Cake with Cream Cheese Frosting!

my carrot cake is probably THE MOIST carrot cake you may have ever tasted! It is absolutely amazing. It’s packed with flavors of nutmeg, cinnamon and ginger. Along with lots of pecans, shredded carrots and my secret ingredient.. Pineapple! Yes! Pineapple.. it makes the cake super moist and helps bring out the flavors too!

Here’s how you make it!

INGREDIENTS:

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 cream cheese frosting:

1 package (roughly 250g) cream cheese, softened to room temperature
1/4 cup (0.5 dl roughly) whipped cream (whipped till thick and cooled in the fridge)
2 cups icing sugar
1 teaspoon pure vanilla extract

METHOD:

Preheat oven to 175 C. Line your 6inch round cake tins with baking paper, or parchment paper.
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, to top and fill the cooled cake with.

Enjoy!