AuthorJane MerrickCategoryDessertsDifficultyBeginnerCake
155 ml Sunflower oil
230 g Self raising flour
1 tsp Baking powder
1 ½ tsp Ground cinnamon
½ tsp Mixed spice
½ tsp Ground ginger
230 g Light muscavavado sugar
1 Orange (Finely grated zest)
100 g Pecans (chopped)
260 g Carrots (coarsely grated)
3 Medium eggs (beaten)
Topping
2 Limes (juiced and zested)
60 g Icing sugar (sifted)
Cake
1
Preheat oven to 180°C/fan 160°C/gas 4.
2
Grease an 18cm loose-bottomed cake tin and line with greaseproof paper.
3
Sift the flour, baking powder, and spices into a large bowl.
4
Add the grated carrots, sugar, zest, and pecans and mix to combine.
5
Stir in the beaten eggs and sunflower oil and mix well to combine.
6
Pour the mixture into the lined cake tin and bake for 1 hour, or until a skewer comes out clean.
7
Remove from tin after 5 or 10 mins and allow to cool completely.
Topping
8
Beat mascarpone cheese, icing sugar to combine.
9
Mix in the lime and lemon zest and juice.
10
Spread evenly over the cooled base (Alternatively, slice the cake in two and divide the topping between the top and the middle)
11
Chill for at least 30 mins.
Ingredients
Cake
155 ml Sunflower oil
230 g Self raising flour
1 tsp Baking powder
1 ½ tsp Ground cinnamon
½ tsp Mixed spice
½ tsp Ground ginger
230 g Light muscavavado sugar
1 Orange (Finely grated zest)
100 g Pecans (chopped)
260 g Carrots (coarsely grated)
3 Medium eggs (beaten)
Topping
2 Limes (juiced and zested)
60 g Icing sugar (sifted)