Carrot cake with muscovado recipe

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serves: 12
Cost: not
Prep: 15 min
Cooking: 40 min
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  • The light muscovado sugar adds depth of flavour to the cake and keeps it deliciously moist while the frosting is only subtly sweetened.

    Ingredients

    • 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.

    Top tip for making Carrot cake with muscovado

    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.

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    (148 ratings)
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