This incredibly tender and moist Blue Ribbon Roasted Carrot Pound Cake with Pineapple Mascarpone Frosting Recipe is the best carrot cake you'll ever make!
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Blue Ribbon Roasted Carrot Pound Cake with Pineapple Mascarpone Frosting

This incredibly tender and moist Blue Ribbon Roasted Carrot Pound Cake with Pineapple Mascarpone Frosting Recipe is the best carrot cake you'll ever make! 
Course cake, carrot, frosting, mascarpone, pound cake
Cuisine American/Southern
Keyword classic cake recipes, Easter cake recipes, pound cake recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 14 slices
Calories 552kcal

Ingredients

FOR THE CAKE

  • 2 cups carrots roasted until tender and cooled
  • 1 cup butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose flour sifted then measured correctly
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

FOR THE FROSTING

  • 4 ounces mascarpone or cream cheese
  • 1/4 cup salted butter at room temperature
  • 1 ounce freeze-dried pineapple processed to powder form
  • 2 cups powdered sugar
  • 2 teaspoon vanilla
  • 3 to 4 tablespoons pineapple juice
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions

  • PLEASE READ NARRATIVE ABOVE FOR TIPS, SUBSTITUTIONS, AND RECOMMENDATIONS

FOR THE CAKE

  • Wash carrots and place on a sheet pan. roast at 425 degrees F for 35 minutes until tender. Cool completely. Grate or process carrots in a food processor. 
  • Preheat oven to 350 degrees. Grease a tube pan or large bundt pan with solid vegetable shortening then sugar. (A regular size bundt pan will overflow! Read post above for recommendations.)
  • Beat butter and cream cheese until smooth. Slowly add sugar and beat 2 minutes until fluffy.
  • On medium-low, add eggs one at a time blending until yellow is gone before adding another egg. Add vanilla. 
  • Mix flour, baking soda and powder, salt, cinnamon, and nutmeg together in a separate bowl. 
  • Slowly add dry ingredients,  beat until everything is incorporated about 1 minute. Fold in carrots by hand. 
  • Pour batter into prepared pan. Bake at 350 degrees F for 75 minutes. Test for doneness with a wooden skewer inserted into the thickest part of cake. Cake is done when no crumbs or dry crumbs are remaining on the stick when removed.
  • Cool Cake on a wire rack before frosting.

FOR THE FROSTING

  • Beat butter and mascarpone (or cream cheese) until smooth. Slowly add powdered pineapple, powdered sugar, cinnamon, and nutmeg. Add pineapple juice and vanilla. Beat until smooth. Add more pineapple juice if necessary to make the frosting thin enough to drizzle. 
  • Place frosting in a ziptop bag, snip the corner off, and drizzle over cake. (Or, you can use a spoon to drizzle.)
  • Store in an airtight container in the refrigerator up to 5 days. Or, freeze up to 6 weeks. 
  • Enjoy!

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 552kcal | Carbohydrates: 71g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 482mg | Potassium: 164mg | Fiber: 1g | Sugar: 48g | Vitamin A: 3980IU | Vitamin C: 1.4mg | Calcium: 67mg | Iron: 1.7mg