Carrot cake with muscovado
Average rating:
The light muscovado sugar adds depth of flavour to the cake and keeps it deliciously moist while the frosting is only subtly sweetened.
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Prep time: 15 mins
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Cooking time: 40 mins
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Serves: 12
Ingredients
This recipe also works well cooked in a rectangular tin 18 x 28cm (7 x11in). Spread icing over the top only and cut into squares to serve.
- Cake
- 250ml (9fl oz) sunolive oil (a mixture of sunflower and olive oil)
- 225g (8 oz) light muscovado sugar
- 3 large eggs
- 225g (8oz) self raising flour
- 250g (9 oz) carrots, coarsely grated
- Frosting
- 250g (9oz) mascarpone cheese
- 25g (1oz) unrefined golden icing cane sugar, sieved
Method
- Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm (8in) round tin with baking parchment.
- Whisk the oil and sugar together, then whisk in the eggs one at a time.
- Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin. Bake for 40 mins until golden brown and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then turn out and cool on a wire rack.
- Mix together the mascarpone cheese and the golden icing sugar. Spread over the top and sides of the cake with a palette knife. Finish with pecan halves.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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