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Carrot Cake
Recipe Submitted By: bakingmad
An amazing Carrot Cake ideal for afternoon tea. This recipe can also be baked as a tray bake. Simply bake in a lined 18x28cm (7x11") tray. Why not try addign the zest of an orange in the mix for extra zing!
| Preparation Time | 15 minutes |
|---|---|
| Baking Time | 40 minutes |
| Portions | Serves 12 |
| Skill Level | Easy |
| Average Rating |  |
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Carrot Cake Ingredients
| 250 ml | Sunolive Oil a mixture of sunflower and olive oil | |
| 225 grams | Light Muscovado Sugar (Billington's) |  |
| 3 | Happy Eggs large |  |
| 225 grams | Wholemeal Self Raising Flour (Allinson) |  |
| 250 grams | Carrots coarsley grated |
Additional Ingredients
| 25 grams | Unrefined Golden Icing Sugar (Billington's) unrefined golden |  |
| 250 grams | Mascarpone cheese |
This recipe uses
How to make Carrot Cake
- Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text
- Preheat the oven to 180C/ fan 160C/ gas mark 4. Grease and line a 20cm(8inch) round tin with baking parchment.
- Whisk the oil and sugar together, then whisk in the eggs one 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.
- Tip: This recipe also works well cooked in a rectangular tin 18 x 28cm (7 x 11 inches). Spread icing over the top only and cut into squares to serve.
Remember to review this recipe at www.bakingmad.com
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Recipe Finder
"Carrot cake is loved by my family and the is the best recipe yet. Easy to make and absolutely delicious. Great for a beginner in cake making. Definitely recommended"
05-02-2010 | Author: CBell37571 |