Carrot cake

Serves 8-12
  • 225g self-raising flour
  • 2 tsp baking powder
  • 150g light muscovado sugar
  • 50g walnuts, chopped
  • 100g carrots, coarsely grated
  • 2 unripe bananas, mashed (or 1 ripe)
  • 2 eggs
  • 150ml sunflower oil
For the icing
  • 250g mascarpone cheese
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar, sifted

Instructions

  1. Pre-heat the oven to 180°C (350°F). 
  2. Lightly grease a loaf tin and line the base with non-stick baking parchment. 
  3. Measure all the ingredients for the cake into a large bowl and mix well until thoroughly blended. 
  4. Turn the mixture into the prepared cake tin and gently level the surface. 
  5. Bake in the pre-heated oven for about 50-60 minutes or until the cake is well risen, golden and beginning to shrink away from the sides of the tin. 
  6. A fine skewer inserted into the center of the cake should come out clean. 
  7. Allow the cake to cool in the tin for a few minutes, then loosen the sides of the cake from the tin with a small palette knife or blunt knife, turn the cake out and leave to cool completely on a wire rack. 
  8. For the topping, mix the mascarpone cheese in a small bowl with the vanilla extract and the sieved icing sugar.
  9. Spread evenly over the top of the cake and scatter the chopped walnuts on top.

Why not swap the carrots for fresh parsnip, fresh beetroot of even heirloom carrots? 

 

Created by Chef Paolo Armani, Worldchefs, Ireland.