The best carrot cake recipe

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This is the best carrot cake recipe we have tried so far. It is rich, moist, fluffy and delicious. The carrot cake is made with carrots, coconut and pineapple and topped with a delicious Mascarpone cheese cream cheese frosting and chopped walnuts.
Preparation time: 15 minutes, Cooking time: 60 minutes, Serves: 8 - 10 


For the carrot cake
4 to 5 medium carrots, peeled

3 cups all-purpose flour
1 Tbsp baking soda
1 Tbsp ground cinnamon
2 cups granulated sugar
1 tsp salt

1 1/2 cups vegetable oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract

1 1/2 cups walnuts, chopped
1 cup shredded coconut
8 oz. (225 g) can crushed pineapple, drained

1/3 cup brandy

For the cream cheese frosting
12 oz. (350 g) Mascarpone cheese, at room temperature
8 Tbsp unsalted butter at room temperature
1 Tbsp vanilla extract
3 cups icing sugar, sifted

1/2 cup chopped walnuts for garnishing (optional)


Preheat oven to 350 degrees F (175 degrees C).

Prepare the cake pans
Grease the bottoms and sides of two 9 inch (22 cm) spring form cake pans. Line the bottoms of the pans with baking paper and set aside.

Cook the carrots
Cook the carrots in a pot of boiling water for 5 to 6 minutes. Drain the carrots, let them cool down and process in a blender or food processor until smooth but still chunky. Measure 1 1 /2 cups of the carrots and set aside.

Make the carrot cake batter
In a large bowl sift the all-purpose flour, baking soda and ground cinnamon. Add the sugar and salt and stir well using a fork or whisk until well combined. Add the vegetable oil, eggs and vanilla extract and mix using an electric mixer for about 2 to 3 minutes.

Fold in the walnuts, shredded coconut, crushed pineapple and carrots.

Cook the carrot cake
Divide the mixture among the two prepared pans and bake for 45 to 50 minutes, or until the edges have pulled away from the sides and a toothpick inserted in middle of the cake comes out clean.

Make the cream cheese frosting
While the carrot cake is cooking make the cream cheese frosting. In a bowl add the cream cheese, butter and vanilla extract and start beating using a hand or electric mixer. Slowly start adding the icing sugar while beating until the mixture is light and fluffy. Cover with plastic wrap and refrigerate until the carrot cake is ready.

Assemble the carrot cake
When the cake is ready remove from the oven, place on a wire rack and let cool completely.

When cool, remove from cake pans and use a serrated knife to level the top side of the cakes.

Place one of the cakes on a serving dish and drizzle its top with 1/2 of the brandy. Spread its top with 1/3 of the cream cheese frosting. Place the other cake on top and drizzle the remaining brandy. Use the remaining cream cheese frosting to cover the top and sides of the cake.

Sprinkle with the chopped walnuts (if using) and refrigerate for at least 2 hours before serving.
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