Single Layer Carrot Cake with Pineapple and Vanilla Mascarpone Icing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A single-layer carrot cake with pineapple and a lightly sweetened vanilla mascarpone icing with citrus notes. Moist and light, this vegetarian cake is perfect for snacking or a simple dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 C (127g) Shelled, Whole Pecans (or Walnuts divided)
- 1 1/4 C (175g) Unbleached All Purpose Flour
- 1 Tbs Corn Starch
- 1/2 tsp Fine Sea Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/3 C (65g) Dark Brown Sugar (packed)
- 1/3 C (75g) Organic Cane Sugar
- 3/4 C (150g) Canola Oil (or melted Coconut Oil, warm to the touch)
- 2 Large Eggs (room temperature*)
- 2 tsp Vanilla Extract
- 1/2 C (130g) Drained Crushed Pineapple (press through a stainer to drain throughly)
- 1 1/4 C (160g) Packed Finely Shredded Carrots (from about 2 large carrots)
- 16 oz (450g) Mascarpone Cheese (2, 8 oz tubs)
- 1/4 C + 2 Tbs (45g) Powdered Sugar
- Vanilla Beans Scraped from One Vanilla Bean Pod
- Orange Zest (from one large orange, two if you have it. )
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 35m
- Sodium
- 186mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 81mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.