Carrot Pound Cake with Pineapple Mascarpone Frosting

5 from 43 votes

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 Dessert

Cuisine American/Southern

Keyword classic cake recipes, Easter cake recipes, easy pound cake, pound cake, pound cake recipe

Prep Time 15

Cook Time 1 45

Total Time 2

Servings slices

Calories 552kcal

Author Paula

Equipment

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 granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour sifted then measured correctly
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

FOR THE FROSTING

4 ounces mascarpone or cream cheese
¼ cup salted butter at room temperature
1 ounce freeze-dried pineapple processed to powder form
2 cups powdered sugar (aka confectioners)
2 teaspoon pure vanilla extract
3 to 4 tablespoons pineapple juice
¼ teaspoon ground cinnamon
⅛ teaspoon freshly grated 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!

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