Carrot cake with muscovado

(40 ratings)
Carrot cake
Carrot cake
  • Serves: 12

  • Prep time:

  • Cooking time:

The light muscovado sugar adds depth of flavour to the cake and keeps it deliciously moist while the frosting is only subtly sweetened.


  • 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

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.


  1. Preheat the oven to 180C/350F/gas 4. Grease and line a 20cm (8in) round tin with baking parchment.
  2. Whisk the oil and sugar together, then whisk in the eggs one at a time.
  3. 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.
  4. Cool in the tin for 10 mins, then turn out and cool on a wire rack.
  5. 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.

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  • 4
(40 ratings)

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