Serves 12Preparation time: 15 minutesBaking
time: 40 minutesSuggested with: afternoon tea
Ingredients
1. 250ml (9fl oz) sunolive oil (a mixture of sunflower and olive oil)
1. 250ml (9fl oz) sunolive oil (a mixture of sunflower and olive oil)
2. 225g (8 oz) light muscovado sugar
3. 3 large eggs
4. 225g (8oz) self raising flour
5. 250g (9 oz) carrots, coarsley grated
For the frosting:
1. 250g (9oz) mascarpone cheese
2. 25g (1oz) unrefined golden icing cane sugar, sieved
Method
1. Preheat the oven to 180C/ fan 160C/ gas mark 4. Grease and line a 20cm(8inch) round tin with baking parchment.
2. Whisk the oil and sugar together, then whisk in the eggs one a time.
3. Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.
4. Bake for 40 mins until golden brown and a cocktail stick inserted into the centre comes out clean.
5. Cool in the tin for 10 mins,then turn out and cool on a wire rack.
6. 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.
1. Preheat the oven to 180C/ fan 160C/ gas mark 4. Grease and line a 20cm(8inch) round tin with baking parchment.
2. Whisk the oil and sugar together, then whisk in the eggs one a time.
3. Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.
4. Bake for 40 mins until golden brown and a cocktail stick inserted into the centre comes out clean.
5. Cool in the tin for 10 mins,then turn out and cool on a wire rack.
6. 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.
Posts
No comments:
Post a Comment