Classic Carrot Cake | Recipe

September 8, 2016
Carrot cake seems to be one of those things you either love or hate, the idea of a vegetable being in a cake appears to scare people. Me on the other hand, I love it! I grew up with my grandparents always having it in a little tin, and I thought nothing of it, it wasn’t until I was about 11 that I actually knew it contained the veggie. (Too innocent, I know).
I decided to move away from the usual chocolatey goodness and make a carrot cake loaf, and the results surprised me. If you want a creamy mascarpone buttercream smothered on a golden sponge, then you’ve come to the right place!
What you will need:
175g wholemeal self -raising flour
1tsp baking powder
1tsp ground mixed spice
Pinch of salt
150ml sunflower oil
175g soft light brown sugar
3 medium eggs
100g raisins
250g carrots, peeled and grated

For the topping:

200g cream cheese (mascarpone)
A few drops of vanilla extract
3-4tbsp icing sugar
56g butter

Step 1:

Preheat the oven to 180 degrees (gas mark 4). Grease and line a 1kg loaf tin with baking paper.

Step 2:

Throw the flour in a bowl, stirring in the baking powder, salt and mixed spice. Then stir in all of the remaining ingredients until you get the perfect mixture. Then pour into your tin.

Step 3:

Bake in the oven for an hour, until just firm.

Step 4:

Once removed from the oven, allow to cool in the tin for 10 minutes and then place on a wire rack to cool completely.

Step 5:

To make the topping, beat together mascarpone and vanilla extract. Add the icing sugar and butter until thick and creamy. Then spread evenly over the cake.

Voila! Of course, the last step is having a massive slice! Your gorgeous loaf cake took under 10 minutes to prep. Baking isn’t so hard, is it?

Happy baking,
Hope x

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