Carrot Pineapple Cake with Blackberry Icing

chunky carrot and pineapple cake with a berry icing

Carrot Pineapple Cake with Blackberry Icing has to be one of the more unique cakes on the blog, the moist and chunky cake is chocked full of fruit and nuts, while the thick layer of icing is an unusual blend of mascarpone and blackberries.

Carrot cake with blackberry icing

I don’t do carrot cake very often…all that chopping and the shredding is a once a year thing in my kitchen, at best, so I usually stick to a pretty straight and narrow path with the recipes.   But I was inspired to get a little crazy with carrots and berries when I saw this lovely cake.  The idea of a chunky, moist, nutty carrot cake topped with a fresh berry frosting was just kicky enough to tempt me to experiment.  I love how it turned out…and it’s a little reminder to mix things up every now and then.

chunky carrot and pineapple cake with a berry icing

The cake itself is a classic carrot cake, with lots of golden raisins, chopped pecans, and pineapple, so it’s got great color and crunch built right in.   The frosting has a mascarpone cheese base with a hint of fresh berry flavor.  If you aren’t feeling particularly daring, you can always substitute a regular cream cheese frosting.   You could also use any other type of berry that you have around, you only need a handful.

*The cake itself is just slightly adapted from an Ina Garten recipe

Carrot Pineapple Cake with Blackberry Icing

Carrot Pineapple Cake with Blackberry Icing

Ingredients

  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour (plus 1 Tbsp)
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup golden raisins
  • 1 cup chopped pecans (or walnuts)
  • 12 oz grated carrots
  • 1/2 cup fresh diced pineapple
    blackberry icing
  • 8 oz mascarpone cheese (or cream cheese)
  • 1/3 cup fresh blackberries
  • 1 Tbsp lemon juice
  • 4 cups (more or less) confectioner's sugar

Instructions

  1. Set the oven to 350F
  2. Grease a 9x12 pan.
  3. Cream the sugar and oil together with the eggs.
  4. Toss the raisins and pecans with the tablespoon of flour (this will help them stay suspended in the batter.)
  5. Whisk the 2 1/2 cups flour, cinnamon, baking soda and salt together in a separate bowl.
  6. Add the flour to the eggs and sugar mixture along with the pecans and raisins. Blend well.
  7. Fold in the carrots and the pineapple.
  8. Spread the batter into the pan and smooth out the surface.
  9. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean.
  10. Let the cake cool completely on a rack before frosting.
  11. To make the frosting, blitz the mascarpone cheese, the lemon juice, and the berries in a small food processor until smooth.
  12. Then transfer the mixture to a bowl and beat in the sugar until you have a nice frosting consistency.
http://theviewfromgreatisland.com/carrot-pineapple-cake-with-blackberry-icing/

Notes:

  • You could substitute creme fraiche for the mascarpone.

carrot and pineapple snack cake with blackberry frosting

 

14 Comments

  • Reply
    Abbe+@+This+is+How+I+Cook
    March 10, 2015 at 3:08 pm

    I have been remiss in my commenting. I however could not let this one slip by. Oh me, oh my. This would make me very happy.

  • Reply
    Danielle Berger
    March 10, 2015 at 11:00 am

    Sue, you’re a genius! “A mascarpone cheese base with a hint of fresh berry flavor,” yum!! I wonder what other delicious confections I could use this frosting for…
    Thanks for sharing, cheers!

  • Reply
    Tricia @ Saving room for dessert
    March 10, 2015 at 9:11 am

    You always inspire Sue! Blackberry frosting sounds amazing. I was thinking about adding pineapple juice to the frosting too – so many choices – thanks for thinking outside the box!

  • Reply
    grace
    March 9, 2015 at 5:52 am

    LOVE the hue of the frosting! and everything else about this cake, if i’m being honest. :)

    • Reply
      Sue
      March 9, 2015 at 8:29 am

      Thanks Grace :)

  • Reply
    Chris @ The Café Sucré Farine
    March 8, 2015 at 10:15 am

    It’s funny Sue, I don’t make carrot cake very often either. Not sure why cause I chopped and mix tons of other things. And I love the recipe I use, very similar to this lovely cake. You’ve inspired me to get the carrots out. Love the blackberry icing, such a nice departure from the norm and so pretty!

  • Reply
    Angie@Angie's+Recipes
    March 8, 2015 at 4:44 am

    Carrot cake with blackberry icing…what a fantastic combination of flavours and I love it!

  • Reply
    Laura (Tutti Dolci)
    March 7, 2015 at 4:30 pm

    I love carrot cake and suddenly that’s the only thing in the world I want. Your blackberry icing is so pretty!

    • Reply
      Sue
      March 7, 2015 at 5:29 pm

      Thanks Laura!

  • Reply
    Betty
    March 7, 2015 at 1:03 pm

    I haven’t made a carrot cake for about a year, so I’m due for one! I love the berry frosting- just the ticket to mix things up a bit. :)

    • Reply
      Sue
      March 7, 2015 at 1:57 pm

      Thanks Betty — it was a little bit of a risk, but at least it’s not the same old, same old!

  • Reply
    Joy
    March 7, 2015 at 12:58 pm

    Your blackberry frosting grabbed me by the lapels and threw me into your carrot cake! Here, in SoCal, we are already getting local, organic blackberries & this is a treat to indulge in! Many thanks for the inspiration!

  • Reply
    Susan
    March 7, 2015 at 11:42 am

    I feel the same way as you do about making carrot cake but I can see this one would be well worth the effort! Oh, that frosting looks delicious too!

    • Reply
      Sue
      March 7, 2015 at 12:24 pm

      Thanks Susan – actually this recipe isn’t really that long, I’ve seen some that just go on and on!!!

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