Wednesday, September 24, 2008
Time for a recipe! Carrot Cake with cream cheese/mascarpone frosting
Ok...this has been a terrible week....and I have been ranting a little this week, just to let off some steam.
But forget all that...it is time for a recipe!
This is absolutely, without a doubt, indisputably the very best Carrot Cake and it has an incredible cream cheese/mascarpone frosting.
Carrot Cake with Cream Cheese/Mascarpone Frosting
2 c. all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
2 c. sugar
1 1/2 c. vegetable oil
4 large eggs
2 c. finely grated carrots
1 10 oz. can crushed pineapple (undrained)
1 c. chopped nuts (I used pecans, but walnuts or macadamia would be good also)
Sift the flour, baking powder, baking soda and cinnamon. Stir in the sugar, then the oil, slightly beat the eggs and add to mixture. Stir in carrots, then the pineapple, then the nuts. Stir each item until mixed, but do not over beat. This is an easy cake to mix by hand...it actually turns out better.
Place in two greased and floured cake pans and bake at 350* for 35 to 40 minutes until just done, do not overbake.
Remove cake from pans and cool completely before frosting.
Cream Cheese/Marscapone Frosting
2 8-oz. packages of cream cheese, softened
2 sticks butter
1 8-oz. contained of marscapone cheese, room temperature
2 tsp. vanilla
2 3/4 c. powdered sugar
Beat butter and cheeses together until fluffy. Add vanilla and slowly add powdered sugar. Beat until creamy and fluffy. This recipe makes alot of frosting, so don't skimp between the layers.
Oh, and for the record....I really do plan on posting recipes other than desserts...it's just that desserts really do rock my boat.