|spicy carrot cake with marmalade mascarpone icing|
spicy carrot cake with marmalade mascarpone icing
Delicious with a cup of tea after a long Autumn walk. I have been making this for years - a truly tried and tested carrot cake recipe. Bon appetit!
300g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
200 g soft brown sugar
250ml vegetable oil
zests of 1 orange and lemon
200 g grated carrots
2 tsp cinnamon
1/2 tsp quatre-epices
1 pinch salt
for the icing:
2 tbsp marmalade
250g mascarpone cheese
2 heaped tbsp icing sugar
recipe by: Ema at De Tout Coeur Limousin
preparation time: less than 15 minutes
cooking time: 45-60 minutes
cooking hints & tips:
- you can substitute mixed spice for the quatre-epices if you can't find it. Quatre-epices is a blend of ginger, clove, nutmeg and pepper.
- if liked add chopped nuts to the mix (when you add the grated carrot). Walnuts and pecans are my favourite additions.
- you can also substitute the marmalade for lemon curd for an equally delicious mascarpone icing.
- a very tasty way of using up carrots and avoiding food waste.
pre-heat the oven to 150C and grease and line a 20cm deep cake tin or 2 1lb loaf tins
sift the flour, baking powder and bicarbonate of soda together and then stir in the sugar
in a separate bowl beat the eggs with the oil, orange and lemon zest for a few minutes
stir in the grated carrots, cinnamon, quatre epices and salt and then fold everything into the flour mixture
pour into the prepared tins and then bake for 40 minutes to 1 hour (depending on the size of tins you are using)
it is ready when risen and a skewer comes out clean
leave to cool in tins for a few minutes before removing to a cooling rack.
while waiting for the cake to cool prepare the marmalade mascarpone icing. Add all ingredients to a bowl and whisk until well mixed - just a minute or so
when the cake is completely cool it's ready to ice. You can make a sandwich/layer cake if you want or just put all the icing on the top