Carrot Pineapple Cake with Mascarpone Frosting

Carrot cake has been a long standing favorite of mine, and I think a lot has to do with the  traditional cream cheese frosting. As I've mentioned, I like making my cakes healthier; I use chopped pineapple and apple sauce as an oil substitute, omitting all fat completely...which you can subsequently make up for the in decadently cheesy frosting! Top with fresh pineapple, and chopped candied walnuts or pistachios :)

Carrot Cake

Ingredients:

3 cups fresh carrots, grated

4 eggs

1 cup apple sauce

1 cup pineapple, chopped

1/2 cup white sugar

2 tsp vanilla extract

2 cups whole wheat flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon, ground

Method:

1) Preheat oven to 350F. Lightly grease and flour a 9x13" pan.

2) In a large bowl, beat together eggs, apple sauce, pineapple, sugar and vanilla. Mix in flour, baking soda, baking powder, cinnamon and salt. Stir in carrots and pour into pan.

3) Bake for 40-50 minutes, or until a toothpick comes out clean. Let cake cool for 10 minutes, then transfer onto a wire rack to cool an additional 10 minutes.

4) Frost cake with prepared frosting, top with chopped pineapple and sprinkle with candied walnuts or pistachios.

Mascarpone Cheese Frosting

Ingredients:

1/4 cup butter, softened

1/2 cup mascarpone cheese

1/2 cup cream cheese, softened ounces cream cheese, softened

4 cups confectioners sugar

1 tsp vanilla extract

Method:

1) In a medium bowl, combine butter, cheeses, and vanilla.

2) Beat until mixture is creamy, put aside and chill.