Spiced carrot cake with vanilla mascarpone cream


 

 

 

 

 

 

Pre-heat oven to 180〫C / 350〫F / Gas 4

Grease or oil a round 22cm loose-bottomed tin

In a bowl put:

230g / 10 oz  self raising flour

1 tsp baking powder

3 tbsp ground ginger (yes really!)

1 tbsp mixed spice

230g / 10  oz muscovado sugar

100g / 3½ oz finely chopped almonds (or nut of choice)

Mix well

Add 230g  / 10 oz coarsely grated carrots

To a jug add:

155 ml / 5¼ fl. oz sunflower oil (or Donegal rapeseed oil, if you can get it – superior stuff)

3 medium free-range eggs (if poss)

1 tbsp molasses or treacle

Mix all wet ingredients with a small whisk. Pour  over other ingredients and mix until well combined.

Bake in oven for 1 hour and 10 minutes, checking with a skewer after an hour. If the skewer comes out clean, then the cake is done!

 

 

 

 

 

 

For the cream topping:

In a bowl put 200g / 7oz each, of cream cheese and mascarpone. Mix until  soft and creamy. Then add either 1tbsp vanilla bean paste or vanilla extract. The bean paste gives lovely flecks to the finished cream. Using a spatula, spread all over the cake, being as swirly as you dare! Enjoy!

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