To begin, preheat your oven to 350 degrees. Line a springform cake pan with parchment paper on the bottom, and lightly oil the paper and sides. Set aside.
In a mixing bowl, combine 1 1/3 c flour.
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Allspice
Give it a stir, then set it aside.
Now, in a large mixing bowl, place 1/3 cup soft butter. (Mine was a little too soft..but all's good!)
Add 1 cup Sugar
and 1 Tablespoon Vanilla
Cream them together.
Now you are going to gradually add the dry mixture in.
....and 2/3 cup Milk.
Now, fold in 1 1/2 cup shredded carrots AND 1/2 cup finley chopped pecans. (I completely forgot the pecans when I was making this. Shame on me!)
Pour into the cake pan.
Spread it even.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool about 10 or 15 miutes, then run a knife around the edges.
And remove the side.
Let the cake cool completely on a cooling rack, then place it on your serving dish.
The topping for this cake is very, very simple.
Simply whip together 1 cup Mascarpone Cheese, 1 Tablespoon Vanilla...
And 1/3 cup Powdered Sugar
Until nice and smooth. Put a little (or not so little) dollop on top. And enjoy! Printable Version: Light and Fluffy Carrot Cake
Put a little (or not so little) dollop on top.
Printable Version: Light and Fluffy Carrot Cake