Creamy Mascarpone Frosting
Preheat oven to 350°F. Grease and flour two cake pans or two bread pans. Beat eggs lightly. Add sugar: beat until light and fluffy. Mix in Carrots. Add oil, pineapple, crystallized ginger and coconut, mixing to blend. Add dry ingredients and vanilla: mix until just blended. By hand, stir in raisins and walnuts. Bake in prepared pans for one hour. Let sit at room temperature to cool. Remove from cake pans to cooling racks.
Beat room temperature cream cheese, mascarpone cheese and butter together. Add confectioners' sugar in parts, beating slowly to blend. Add vanilla extract and lemon zest, blending until smooth. Frost cooled cakes. For fun, garnish with long, skinny microplaned, sugar-coated Carrot ribbons.