Carrot cake - recipe

Carrot cake

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm (8inch) cake tin with baking parchment.

  2. 2

    Whisk the oil and sugar together, then whisk in the eggs one a time.

    For this step you'll need:

    • 250ml Sunflower oil
    • 225g Unrefined light muscovado sugar
    • 3 Egg(s) (free range) large
  3. 3

    Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.

    For this step you'll need:

    • 225g Self-raising wholemeal flour
    • 250g Carrot(s) coarsely grated
  4. 4

    Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.

  5. 5

    For the topping, mix together the mascarpone cheese and golden icing sugar. Split your cake in half, sandwich together with half of the mascarpone mixture and spread the remainder on top. Finish with pieces of walnuts.

    For this step you'll need:

    • 250g Mascarpone cheese
    • 25g Unrefined golden icing sugar
    • Walnuts for decoration

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