Carrot Cake

Who doesn't love carrot cake?  This recipe makes a beautiful moist cake which is not oily.  The icing is the perfect compliment to this cake, especially the fresh orange zest.  Al agreed this was the best icing I have ever made.

Ingredients

2 cups all purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 cups finely shredded carrots

1 cup cooking oil

4 eggs

Directions

Heat oven to 350 degrees.

Grease and lightly flour two 9x1 1/2 inch round baking pans or one 13x9x2 inch baking pan.

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon.  Add carrots, oil, and eggs.  Beat with and electric mixer until combined.  Pour into the prepared pan(s).

Bake at 350 degrees for 30-45 minutes for the round pans or 35-40 minutes for the 13x9 inch pan, or until a wooden toothpick comes out clean.  Cool the round cake pans for ten minutes, then remove the cakes from the pan(s).  Cool thoroughly on wire rack.  Or, place the 13x9 inch  pan on a wire rack and let it cool thoroughly.

Frost and cover and store in refrigerator .

Mascarpone Frosting

Ingredients

8 ounces mascarpone cheese

3 sticks unsalted butter, room temperature

1 pound cream cheese, room temperature

2 cups confectioners' sugar

1 teaspoon pure vanilla extract

1 teaspoon finely grated orange zest

Directions

Let mascarpone cheese stand at room temperature for 30 minutes.

Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy.  Beat in confectioners' sugar, vanilla and orange zest until combined.  Beat in mascarpone until just combined.