Carrot Cake
Easy peasy carrot cake! Perfect for Easter weekend...and any other time really! Serves a crowd too!
Ingredients
- 200g carrots grated
- 175g dark soft brown sugar
- 200g self raising flour
- 2 eggs
- 150ml olive oil
- 1 tbs mixed spice
- 1 tsp bicarbonate of soda
- 100g pecans chopped
- 1 lemon zested
- 100g sultanas
- 50g dessicated coconut
To top
- 250g mascarpone
- 250ml double cream
- 2 tbs icing sugar
- 12 baby carrots blanched and chilled rolled in caramel
Method
To make the cake beat all the ingredients together.
Spoon into a 23cm lined tin, bake for 35 to 40 minutes then allow to cool.
Whisk together the cream icing and mascarpone spread over the cake top with candied carrots.
Ingredients
- 200g carrots grated
- 175g dark soft brown sugar
- 200g self raising flour
- 2 eggs
- 150ml olive oil
- 1 tbs mixed spice
- 1 tsp bicarbonate of soda
- 100g pecans chopped
- 1 lemon zested
- 100g sultanas
- 50g dessicated coconut
To top
- 250g mascarpone
- 250ml double cream
- 2 tbs icing sugar
- 12 baby carrots blanched and chilled rolled in caramel
Method
To make the cake beat all the ingredients together.
Spoon into a 23cm lined tin, bake for 35 to 40 minutes then allow to cool.
Whisk together the cream icing and mascarpone spread over the cake top with candied carrots.
