Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, Connecticut

Our Spiced Carrot Cake with Creamy Mascarpone Frosting makes dessert feel like a birthday party any day of the year. The diced crystallized ginger and nutmeg give the cake a rich, complex flavor and the mascarpone frosting is so delicious that you will want to eat it by the spoonful (but do try to save it for the cake). It will be everyone’s favorite!

Spiced Carrot Cake with Creamy Mascarpone Frosting
  • 3 eggs
  • 2 cups sugar
  • 2 cups grated carrots
  • 1 1/2 cups vegetable oil
  • 1 cup crushed pineapple
  • 1 tablespoon finely diced
  • crystallized ginger
  • 1 cup flaked coconut
  • 2 1/4 cups flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup golden raisons
  • 1/2 cup chopped walnuts

    Creamy Mascarpone Frosting
  • 6 ounces cream cheese
  • 6 ounces mascarpone cheese
  • 1/2 cup unsalted butter
  • 3 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla paste
  • 1 teaspoon lemon zest

    Preheat oven to 350°F. Grease and flour two cake pans or two bread pans. Beat eggs lightly. Add sugar: beat until light and fluffy. Mix in carrots. Add oil, pineapple, crystallized ginger and coconut, mixing to blend. Add dry ingredients and vanilla: mix until just blended. By hand, stir in raisons and walnuts. Bake in prepared pans for one hour. Let sit at room temperature to cool. Remove from cake pans to cooling racks.

    Beat room temperature cream cheese, mascarpone cheese and butter together. Add confectioner’s sugar in parts, beating slowly to blend. Add vanilla extract and lemon zest, blending until smooth. Frost cooled cakes. For fun, garnish with long, skinny microplaned, sugar-coated carrot ribbons

  • Recipe Seeds: Carrots