Carrot Cake has always been more of a winter cake in my mind. A heartier batter filled with dried fruit, nuts and lots of spices that accompanies cozy blankets with a cup of coffee. Where this recipe differs from its springtime cousin is the use of figs in place of raisins, shredded pears along with carrots, and a warming cardamom spice. I also swapped the classic cream cheese frosting for a lighter whipped mascarpone cream to contrast the heaviness of the cake.
I hope you enjoy a slice this winter as a lovely treat amidst the holiday bustle!