Go Back
Print
saftiger Karottenkuchen mit Nüssen und Mascarpone Frosting auf einem Kuchenteller

Canadian Carrot Cake without Cream Cheese Icing or Butter

A moist Carrot Cake Without Cream Cheese Icing aka the best Canadian Carrot Cake recipe with chopped pineapple, chopped nuts, coconut and a tangy creamy mascarpone frosting on top.

Course Breakfast, brunch, Snack
Cuisine American, Canadian
Keyword carrot cake without cream cheese
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 people
Calories 300 kcal
Author Kiki Johnson

Ingredients

  • 2 cups all-purpose flour 500 mL
  • 2 tsp baking powder
  • 2 tsp cinnamon 10 mL
  • 1 tsp baking soda
  • 3/4 tsp salt 4 mL
  • 1 tsp nutmeg 2 mL
  • 3/4 cup granulated sugar 175 mL
  • 3/4 cup packed brown sugar 175 mL
  • 3 eggs
  • 200 ml vegetable oil
  • 1 tsp vanilla 5 mL
  • 2 cups grated carrots packed
  • 1 can crushed canned pineapple save the juice
  • 1/2 cup chopped pecans 125 mL
  • 1 cup golden raisins soaked in juice or rum *

Soaking

  • 1/2 cup + 2 tbsps Pineapple juice from the can mixed with 50 ml of Rum about 150 ml

Icing

  • 4 ounces mascarpone cheese I use Belgioioso
  • ¼ cup sugar
  • ¼ teaspoon vanilla extract
  • 1 cup heavy cream
  • zest of 1 lemon

Instructions

  1. Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

  2. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened.

    Stir in raisins with their soaking liquid, carrots, pineapple (save some of the juice) and pecans.

  3. Spread in prepared pan.Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Brush your pineapple juice / rum mixture on top of the still hot cake and let cool.

Mascarpone Icing

  1. Chill a large mixing bowl in the fridge.
  2. In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.

  3. Add lemon, vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form - it may take a little while, so be patient!

  4. Once the carrot cake has cooled, spread the cake with the frosting and grate some more lemon zest on top.

Recipe Notes

* in a little bowl cover the raisins in with rum juice and microwave shortly. That way the raisins soak up the liquid waz quicker!
the cake should be made a day in advance as it gets moister and better when given time to rest. Cover your pan in foil and let it rest in the fridge.