For the 9x13 rectangular cake:

4 large eggs and one yolk

2/3 cup brown sugar

1 ⅓ cup white sugar

1 cup oil

1 cup a/p flour

2 teaspoons baking powder

3 teaspoons Kafe Hawaij

3 ¼ cups grated carrots (approx. 3-4 large carrots)

½ cup golden raisins (optional)

½ cup chopped walnuts (optional)

Set aside nuts and raisins mixed with a tablespoon of flour, if using

Using a whisk attachment, mix the eggs with the brown and white sugar until light and fluffy,

Add oil while still mixing until oil is incorporated.

Change to paddle attachment and add dry ingredients in 2 batches until incorporated but do not over mix. Add 2nd batch of raisins, walnuts and carrots.

Pour into a  9x13 rectangular baking pan and bake for 45 minutes at 350 F.

Let cool completely.

For the frosting:

8 ounce tub Mascarpone

½ cup whipping cream

1 ½ teaspoon Kafe Hawaij

2 tablespoons powdered sugar

In a large bowl with an electric mixer whisk mascarpone with powdered sugar and Kafe Hawaij until you reach a smooth consistency. Drizzle in the whipping cream until the mixture gets lighter, smoother and creamier.

Assembly:

Dollop the frosting in the middle of the cooled off cake. Using an icing spatula swirl the frosting across the top of the cake. Slice and indulge!