Dry Ingredients (For 3–4 Mini 4″ Cakes)
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100 g all-purpose flour
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1/2 tsp baking powder (for overall lift and rise)
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1/4 tsp baking soda (to react with the pineapple acidity and tenderize the crumb)
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1/4 tsp fine sea salt
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The Spice Blend (in grams or 1/4 tsp scoops):
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Cinnamon: 2.6 g (4 level 1/4 tsp scoops)
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Ginger: 1.3 g (2 level 1/4 tsp scoops)
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Allspice: 0.65 g (1 level 1/4 tsp scoop)
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Nutmeg: 0.33 g (half of a 1/4 tsp scoop)
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Cloves: 0.16 g (a tiny quarter-scoop pinch)
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Wet Ingredients & Fold-Ins:
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75 g macadamia oil
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60 g light brown sugar (packed)
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40 g granulated white sugar
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1 large egg (room temperature)
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1 tsp vanilla extract or paste
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70 g finely grated carrots
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50 g crushed pineapple (drained and squeezed dry)
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30 g chopped pecans or walnuts (optional)
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Homemade Mascarpone Vanilla Bean Frosting
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100 g strained homemade mascarpone cheese
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50 g unsalted butter, softened
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80 g powdered/icing sugar (sifted)
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1.5 tsp vanilla bean paste
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Pinch of salt
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Method:
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Pre-heat oven to 175°C (350°F) and grease/line your 4-inch false-bottom tins.
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Whisk the flour, baking soda, salt, and all five spices together in a bowl.
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In a separate bowl, whisk the oil, brown sugar, white sugar, egg, and vanilla until smooth.
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Stir the wet ingredients into the dry until just combined, then gently fold in your prepared carrots, squeezed pineapple, and chopped nuts.
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Divide evenly into your 4″ tins and bake for 18–22 minutes until a skewer comes out clean. Let cool completely.
Method:
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Beat the softened butter and powdered sugar together until pale and fluffy.
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On low speed, gently fold or mix in the chilled, strained mascarpone and vanilla paste just until smooth and cohesive (avoid over-beating to prevent splitting).
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Chill the frosting in the fridge for 15–20 minutes to firm up.
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Pipe high, velvety swirls onto your cooled 4-inch mini cakes.