I love old-fashioned carrot cake filled with raisins and nuts, but I decided to update it with spicy crystallized ginger in the cake and creamy Italian mascarpone in the frosting.  For Easter this year, I’m making the cake in advance, wrapping it well, and refrigerating it.  Then, on Easter morning, all I’ll need to do is whip up the frosting and assemble the cake. Click here for my recipe for Carrot Cake with Ginger Mascarpone Frosting, and visit my homepage to see my whole Easter menu!