For the cake:
1/2 cup olive oil (not extra-virgin)
2 cups grated carrots
1/2 cup golden rasins
1 cup chopped fresh pineapple (I don't know why canned wouldn't work but I used fresh)
1/4 cup pineapple juice
1/2 cup sugar or sweetner of your choice
1 tsp vanilla
2 1/2 cups almond flour
1/2 tsp cinnamon
1/2 tsp ground nutmeg
Zest and juice of 1 lemon
You'll also need a 9" springform pan.
Mix the raisins with the pineapple and pineapple juice and let them soak while you work on other things.
Preheat the oven to 350 F. Line the base of your springform with parchment paper or grease it really well.
Pat the carrots dry with a towel to blot up excess moisture.
Whisk the sugar and olive oil together. Whisk in the vanilla and eggs. Fold in the ground almonds, carrots, raisin pineapple mix, cinnamon, nutmeg, and the lemon zest and juice.
Pour the batter into the springform pan and smooth the top the best you can. It will be rather thin, probably only an inch or so high in the pan.
Bake for 30-40 minutes or until a toothpick in the middle comes out mostly clean. It was done in my oven at about 34 minutes, so just keep your eye on it.
Let cool for about 15 minutes on a rack before you pop the sides off the springform.
For the topping:
250 grams (about 1 cup) Mascarpone
1 tbsp powdered sugar
1 tsp vanilla
Mix together well and spread over the top of the cake.
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