Pear and Carrot Loaf Cake with Dried Figs

Carrot Loaf Cake
0 Preheat the oven to 350℉ (180℃). Grease a 9×5-inch loaf pan with non-stick baking spray or butter.
1 In a small bowl combine the granulated sugar with the orange zest and stir together with a fork. Set aside for about 5 minutes.
2 Whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg together in a large bowl until combined. Set aside.
3 In a medium bowl, whisk together the oil, eggs, orange juice, orange zested granulated sugar, brown sugar, crème fraîche, and vanilla until combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don’t over mix.
4 Add in the grated carrots and pears. Fold into the batter using a spatula.
5 Then, fold in the chopped figs and walnuts. The batter will be thick but not sloppy.
6 Transfer the batter into the prepared loaf pan and even out with the a spatula.
7 Place the loaf pan on the middle rack of the oven and bake for 55 – 65 minutes. When baked a toothpick inserted into the center should come out clean or with only a few moist crumbs. Every oven is different and I advise checking your loaf at the 50 minute mark, then continuing to bake as needed.
Vanilla Mascarpone Frosting
10 Place all ingredients in a large bowl. Using a hand mixer beat until stiff peaks form, about 2 minutes. Or put in some elbow grease with a wire whisk and whip by hand.