Pear and Carrot Loaf Cake with Dried Figs
This warmly spiced carrot loaf is infused with orange zest, sweet pears, figs, and a hint of cardamom, and topped with vanilla mascarpone frosting for an elegant, cozy twist on classic carrot cake.
Servings: 9 servings
Equipment
Ingredients
Carrot Loaf Cake
- 282 grams all purpose flour 10-11% protein
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoon ground cardamom
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 120 grams sunflower oil
- 2 large eggs room temperature
- 100 grams granulated sugar
- 2 tablespoons fresh orange zest - zest of about 2 oranges
- 110 grams light or dark brown sugar
- 80 grams crème fraîche room temp
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 2 tablespoons fresh orange juice
- 100 grams grated "fresh" orange carrots peeled
- 135 grams grated pears with skin on, slightly ripe, packed
- 46 grams chopped walnuts *or any type of nut, chopped into small pieces
- 64 grams chopped dried figs about 3-4 dried figs, chopped into 'pea-sized' pieces
Vanilla Mascarpone Frosting
- 56 grams mascarpone cold
- 150 grams heavy whipping cream 33-35% fat, cold
- 2 teaspoons vanilla bean paste
- 2 tablespoons powdered sugar sifted
- 1 pinch fine sea salt
Instructions
Carrot Loaf Cake
- Preheat the oven to 350℉ (180℃). Grease a 9×5-inch loaf pan with non-stick baking spray or butter.
- In a small bowl combine the granulated sugar with the orange zest and stir together with a fork. Set aside for about 5 minutes.100 grams granulated sugar, 2 tablespoons fresh orange zest -
- Whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg together in a large bowl until combined. Set aside.282 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1.5 teaspoons ground cinnamon, 1.5 teaspoon ground cardamom, 3/4 teaspoon ground ginger, 3/4 teaspoon ground nutmeg
- In a medium bowl, whisk together the oil, eggs, orange juice, orange zested granulated sugar, brown sugar, crème fraîche, and vanilla until combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don’t over mix.120 grams sunflower oil, 2 large eggs, 100 grams granulated sugar, 110 grams light or dark brown sugar, 80 grams crème fraîche, 1 teaspoon vanilla bean paste or pure vanilla extract, 2 tablespoons fresh orange juice
- Add in the grated carrots and pears. Fold into the batter using a spatula.100 grams grated "fresh" orange carrots, 135 grams grated pears
- Then, fold in the chopped figs and walnuts. The batter will be thick but not sloppy.46 grams chopped walnuts, 64 grams chopped dried figs
- Transfer the batter into the prepared loaf pan and even out with the a spatula.
- Place the loaf pan on the middle rack of the oven and bake for 55 – 65 minutes. When baked a toothpick inserted into the center should come out clean or with only a few moist crumbs. Every oven is different and I advise checking your loaf at the 50 minute mark, then continuing to bake as needed.
Vanilla Mascarpone Frosting
- Place all ingredients in a large bowl. Using a hand mixer beat until stiff peaks form, about 2 minutes. Or put in some elbow grease with a wire whisk and whip by hand.56 grams mascarpone, 150 grams heavy whipping cream, 2 teaspoons vanilla bean paste, 2 tablespoons powdered sugar, 1 pinch fine sea salt