Carrot cake is a classic dessert, wonderfully moist and dangerously good to eat. This recipe is filled with grated carrots, ripe pineapple, crunchy walnuts, and chewy raisins, which is just how I like it, and why it is good to be the cook. If you are not a fan of pineapple, walnuts, or raisins, simply leave them out.

Carrot cake is nothing without a good cream cheese frosting and this recipe is crazy good. It is a combination of cream and mascarpone cheeses, vanilla, fresh ginger, lemon zest and confectioners’ sugar. Lightly beaten whipped cream is then folded in. It is not overly sweet or dense, rather, is light and clean, a dream topping for any cake, both in taste and spreading ability.

I made a single layer cake, because I have only one 8″ pan. The look is not as dramatic as a double-layered cake, but let’s face it, ain’t nothin healthy about this recipe, so why double the fat and calories by adding an extra layer. If someone is feeling particularly indulgent, let them go for seconds.

In conclusion, may I just mention that in the name of blog research, I personally performed several independent taste tests to determine whether the cake tastes better straight from the fridge or at room temperature. The verdict? Busy girls should not make carrot cake because then they eat it for breakfast and dinner. Oh, and it is impossible to judge, because it tastes equally good both ways.

Carrot Cake
Adapted from Bon Appetit
Serves 8-10

1 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup freshly chopped pineapple
1/2 cup chopped walnuts
1/2 cup golden raisins

Cream Cheese Frosting, recipe follows
1/2 cup finely chopped walnuts, for garnish

Preheat oven to 350°F. Butter an 8″ cake pan, line it with parchment paper, then butter and flour the pans. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots, pineapple, walnuts, and raisins. Pour batter into prepared cake pan.

Bake cake until tester inserted into center comes out clean, about 45-50 minutes. Allow cake to cool to room temperature on a wire rack. Place cake on a flat plate or cake pedestal and frost with Ginger-Lemon Frosting. Decorate with additional chopped walnuts.

Cream Cheese Frosting
This recipe has been written on a scrap of paper for so long, I have no earthly idea where it came from or who to give credit to. All I will say is bless your sweet, sweet soul, whoever you are.

6 ounces cream cheese, room temperature
6 ounces mascarpone cheese, room temperature
3/4 cup powdered sugar, measured then sifted
2 teaspoons grated fresh ginger
zest of 1/2 lemon
1/2 cup heavy cream
1/2 teaspoon vanilla extract

Blend cream cheese and mascarpone together until blended and smooth. Add powdered sugar, ginger, and lemon, and beat until smooth and fluffy. Place in large glass bowl.

Clean mixer and add heavy cream and vanilla extract. Whip to soft peaks. Gently fold whipped cream into cheese mixture until combined. Cover and chill until ready to use.