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Categories: Cakes | Cheesecakes

Watch and learn how to make this moist whole wheat carrot cake topped with mascarpone frosting and candied carrot decorations.

Carrot Cake Mascarpone Frosting
Preparation time: Less than 30 minutes
Cooking time: 30 minutes to 1 hour
Serves 8 to 10

You’ll need: 26 cm / 10 inch (6-1/2 cm/2-1/2 inch deep) round cake pan

For the cake
175 g / 6 oz soft dark brown sugar
2 large free-range eggs
150 ml / 5 fl oz olive oil (not extra virgin olive oil)
200 g / 7 oz wholemeal self-raising flour
1 Tablespoon ground mixed spice
1 teaspoon bicarbonate of soda
200 g / 7 oz carrots, peeled, coarsely grated
80 g / 3 oz pecan nuts, roughly chopped, plus extra to decorate
1 lemon, zest only
110 g / 4 oz sultanas
25 g / 1 oz raisins
50 g / 2 oz desiccated coconut

For the icing
250 g / 9 oz mascarpone
250 ml / 9 fl oz double cream
2 Tablespoons icing sugar

For the sugared carrots
300 g / 10-1/2 oz baby carrots, washed, with 2.5 cm / 1 inch green stalk still on
Pinch salt
70 g / 2-1/2 oz caster sugar, plus a little extra
50 g/ 1-3/4 oz butter

*** For directions watch the video.

Posted on Apr 29, 2014

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