Well Spiced Carrot Cake with Mascarpone Lemon Cream Topping
Over a year ago
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Ingredients
- Carrot Cake
- 250g Self Raising Flour
- 1 tsp Baking powder
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Grated Nutmeg
- 110g Light Muscovado Sugar
- 175ml Sunflower oil
- 3 Large Eggs
- 300g Grated Carrot
- 50g Walnut or Pecan pieces
- Mascarpone Lemon Cream Topping
- 200g Mascarpone Cheese
- 50g Icing Sugar
- 1 tbsp Lemon juice
- Extra Nuts to decorate with
Accompaniment
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Description
A friend passed this recipe onto me and I'm so glad she did as Carrot cake is one of my all time favourites and this one is just devine!
Method
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1
Carrot Cake
Sift the flour, baking powder, cinnamon, ginger, nutmeg into a bowl, stir in the sugar and make a well in the centre.
Put the oil and eggs into a jug, whisk until well mixed, then pour into the hollow in the dry ingredients, mix well with a wooden spoon, then stir in the carrots and nuts.
Transfer the mixture into a 2lb/900g, greased and lined loaf tin and spread evenly.
Bake in a preheated oven 180*/gas4 for 45-50mins or until a skewer inserted into the thickest part comes out clean. Let cool for 15mins the turn out onto a wire rack to cool completely.
Mascarpone Lemon Cream Topping
Mix the mascarpone with the icing sugar then stir in the lemon juice.
Once the cake is cold decorate the top of the cake wth the topping then add the rest of the nuts.
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