3cupsall-purpose floursifted then measured correctly
FOR THE FROSTING
4ouncesmascarponeor cream cheese
¼cupsalted butterat room temperature
1ouncefreeze-dried pineappleprocessed to powder form
3 to 4 tablespoonspineapple juice
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.
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.