Ultimate Carrot Cake with Cinnamon and Mascarpone Icing


  • 7oz (200g) carrots, peeled and grated
  • 6oz dark soft brown sugar
  • 2 large eggs
  • 5fl oz sunflower oil
  • 7oz wholemeal self-raising flour
  • 3 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • grated zest of 1 orange
  • 4 oz sultanas
  • 2oz desiccated coconut
  • 2oz pecan nuts

For the Syrup Glaze:

  • juice of 1 orange
  • 1 tbs lemon juice
  • 3oz dark brown soft sugar

For the Icing:

  • 9oz mascarpone
  • 7oz fromage frais
  • 1tsp ground cinnamon
  • 1 tbls caster sugar

To Finish:

  • 2oz pecan nuts


  1. First place all pecan nuts on baking sheet and toast them in the oven for 8 mins. Chop one half roughly for the cake and the other more finely for the topping. Turn oven down to 325ºF / 170ºC.
  2. To make the cake, whisk together the sugar, eggs and oil until all sugar is dissolved. Add the flour, mixed spice and bicarbonate of soda and stir in gently, Then add all the remaining cake ingredients. Divide batter between 2 tins (8” x 1.5”) and bake for 30mins. They should be nicely risen and show signs of shrinking away from tin.
  3. Meanwhile, make topping by whisking all ingredients together in a bowl until light and fluffy. Cover with cling film and chill for 1-2 hrs, until you are ready to ice cakes.
  4. To make syrup glaze, whisk together ingredients in separate bowl and when cakes come out of the oven stab them all over with a skewer and quickly spoon over the hot cakes. Leave cakes to cool in their tins.
  5. When they are completely cold, spread 1/3 of the icing over one cake, put the other on the top, then cover the top and sides with the remaining mixture. Scatter the remaining toasted pecan nuts over the top just before serving.

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