Anyone up for a carrot cake with pineapple and Baileys?

Carrot cake is probably one of my favourite cakes and I have tried at least a dozen of recipes looking for this perfect one. And I might have just found it! The cake comes out perfectly moist thanks to the pineapple and carrots, not to sweet or too greasy because the recipe calls for being reasonable with oil. It is just the classic frosting of the carrot cakes that just doesn’t do it for me – made entirely of cream cheese and butter is simply too salty for me. I have made an alternative frosting using mascarpone and irish cream instead – may be a calorie bomb but is sure tasty!

Carrot cake with Baileys creamy frosting

  • 2/3 cup plain flour
  • 1/2 cup caster sugar
  • 1 tsp baking soda
  • 3/4  tsp baking powder
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1/3 cup oil
  • 2 beaten eggs
  • 3/4 cup chopped walnuts
  • 1/2 cup canned pineapple (well drained)
  • 1 cup fresh grated carrot


  • 250g mascarpone cream
  • 200 double cream
  • 50ml Baileys cream
  1. Make sure all ingredients are room temperature
  2. Mix the dry ingredients in a bowl: flour, sugar, salt, baking powder, soda, spices
  3. In a separate bowl, mix the eggs with oil
  4. Mix the contents of both bowls, add nuts, carrot, pineapple and mix gently with a spoon
  5. Pour the cake mixture into the bowl and bake for 40-45minutes at 175degrees
  6. Prepare the frosting: whisk double cream until creamy, add mascarpone and Baileys
  7. Cool the cake, cut in half and spread the icing, or use just for the topping for a slihtly healthier option!

Recipe inspired by this recipe.

carrotcake2 carrotcake3 carrotcake4

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