Carrot Cake

Discussion in 'Recipes' started by kiza, Sep 26, 2012.

  1. kiza

    kiza

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    Ingredients

    250 ml             Sunolive Oil a mixture of sunflower and olive oil     
    225 grams        Light Muscovado Sugar     
    3                     Free Range Eggs large     
    225 grams       Wholemeal Self Raising Flour    
    250 grams       Carrots coarsley grated

    25 grams        Unrefined Golden Icing Sugar unrefined golden     
    250 grams      Mascarpone cheese

    1.  Preheat the oven to 180°C/ fan 160°C/ 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. method tip
    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.

     
  2. petalsandcoco

    petalsandcoco

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    Kiza,

    Did you make this cake yourself ? Is this your recipe ?

    Petals.
     
  3. kiza

    kiza

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    It's not my recipe, but I made and I like it.
     
     
  4. ishbel

    ishbel

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    We prefer that any recipe posted which are not the poster's own should be shown with attribution.
     
  5. petalsandcoco

    petalsandcoco

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