This cake is so easy to prepare and is the perfect way to finish off your Easter lunch. A carrot cake sponge is flavoured with cherries, coconut and walnuts and then topped with a mascarpone frosting.
Follow our top tips for making the perfect cake here.
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Yields:
12
Prep Time:
30 mins
Cook Time:
1 hr 35 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
520
Ingredients
For the cake
150 ml (1/4 pint) light vegetable oil, plus extra to grease
275 g (10oz) dark muscovado sugar
2 large eggs
200 g (7oz) wholemeal flour
1 Tbsp. mixed spice
1 tsp. each baking powder and bicarbonate of soda
Zest and juice of 1 large orange
200 g (7oz) carrots, coarsely grated
100 g (3 1/2oz) dried cherries - you can use dried cranberries or snipped prunes if you prefer
50 g (2oz) desiccated coconut
25 g (1oz) walnuts, toasted and roughly chopped
Juice of 1 small lemon
For the filling and topping
284 ml carton double cream
250 g tub mascarpone cheese
2 tsp. golden icing sugar
Directions
Step 1
Preheat the oven to 170ºC (150ºC fan) mark 3. Lightly oil and line base and sides of a deep 18cm (7in) square cake tin with nonstick baking parchment. Put 175g (6oz) of the dark muscovado sugar in a large bowl with the eggs and oil. Using an electric whisk, beat together for 3-4min until thoroughly mixed.
Step 2
Stir - don't whisk - in the flour, spice, baking powder and bicarbonate of soda. Finally, stir in the orange zest, carrots, cherries, coconut and walnuts.
Step 3
Spoon the mixture into the prepared tin and bake for about 1hr 15min or until the cake is risen and golden and a skewer inserted into the middle comes out clean.
Step 4
Whisk remaining sugar, the orange juice and lemon juice together in a bowl. As soon as you remove the cake from the oven, skewer it all over, then spoon the sugary orange liquid over the warm cake until it's completely absorbed. Leave to cool in the tin. If making ahead, now remove from the tin, wrap in clingfilm. Store in an airtight container for up to three days. Alternatively, if freezing, wrap and freeze for up to one month. To use, thaw overnight and complete recipe.
Step 5
Put the cream, mascarpone and icing sugar into a large bowl. Beat with a wooden spoon until smooth. Cover and chill.
Step 6
Turn the cake out of the tin and remove the lining paper. Spread the top of the cake with the mascarpone icing, then cut into squares. To decorate, arrange chocolate eggs over the top of the cake.
Chef's tip
Long, slow cooking keeps this cake beautifully moist. The exact cooking time will depend on both the tin's depth and your oven, so test the cake after 45-50min and don't worry if it takes slightly longer than 1hr 15min.
Per Serving:
Calories: 520
Total carbs: 43 g
Total fat: 37 g
Saturated fat: 18 g
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