Spiced Carrot Cake with Grilled Pineapple and Brown Sugar Mascapone Frosting

Ingredients

For cake

• 2 carrots grated (approx 1 cup)
• 3 cups self raising flour
• 1/3 cup milk
• 1/2 cup crushed pineapple
• 3 eggs
• 1 and 3/4 cup butter
• 1 cup soft brown sugar
• 3/4 cup caster sugar
• 2 tbsp honey
• 3/4 cup walnuts
• 1/3 cup pumpkin seeds
• 1/4 cup candied ginger
• 1 tbsp mixed spice
• 1 tsp cinnamon
• 1/2 cup dessicated coconut
• 2 tsp vanilla extract
• pinch salt

For frosting

• 500ml double cream
• 1 and 1/4 cup mascapone
• 4 tbsp brown sugar
• 1/4 cup powdered sugar

Instructions

For cake

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) or 160 degrees Fahrenheit (160 degrees Celsius) for fan ovens, and oil and line two 12cm cake pans.
2. In a mixer, cream together the butter and sugar until smooth, then add the eggs one at a time, stopping between each one to scrape down the sides of the bowl with a spatula.
3. Then sift in the flour and mix it in, followed by the salt, vanilla, and spices.
4. Fold in the smashed pineapple, carrots, walnuts, pumpkin seeds, coconut, and honey, then add the milk to lighten the dough before spooning into the two trays and baking for 45 minutes.
5. Allow to cool
6. Slice some pineapple into thin slices, season with brown sugar, and grill until tender and golden brown.

For frosting

1. Whip all of the ingredients together until stiff, then level out the cakes and pour on some cream, followed by the grilled pineapple and the second layer of cake. Finally, add some more cream and spread it around the cake with a pallet knife.
2. Coconut, walnuts, and pumpkin seeds can be used to embellish.

Source: Twigg Studios

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