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.
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.
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.
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!
* 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.