Finely grated carrot, refined oil, castor sugar, brown sugar, flour, baking powder, nutmeg powder, cinnamon powder, vanilla essence, eggs, chopped walnuts, chopped pineapple, quark cheese, mascarpone cheese, white butter, and icing sugar.
In a large mixing bowl, combine the finely grated carrot, refined oil, castor sugar, and brown sugar. Mix well until all the ingredients are well combined and the sugar is dissolved.
In another mixing bowl, combine the flour, baking powder, nutmeg powder, cinnamon powder, vanilla essence, and eggs. Mix until a smooth batter forms and there are no lumps.
In a separate bowl, mix together the chopped walnuts and chopped pineapple. This will add a delicious nutty and fruity flavor to your carrot cake.
Combine all the prepared mixtures: the carrot mixture, the dry ingredients mixture, and the nutty pineapple mix. Mix until all ingredients are well incorporated.
Pour the combined mixture into a greased baking dish. Bake in a preheated oven at 180°C for about 45 minutes or until a toothpick inserted comes out clean. After baking, let the cake rest in the oven for an additional 15-20 minutes.
While the cake is cooling, prepare the frosting. In a bowl, mix together the quark cheese, mascarpone cheese, white butter, and icing sugar until smooth and creamy.
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