Carrot Cake with Mascarpone Topping

A classic cake recipe from Mary Berry's 100 Cakes and Bakes book. The gorgeous and moist carrot cake is crowned with a creamy mascarpone topping and walnuts.

Introduction

Always a popular cake, this American carrot cake needs to be stored in the fridge because of the mascarpone topping.Walnut pieces are cheaper than walnut halves and are perfect for using in cakes.

Ingredients

225g (8oz) self-raising flour
2 level tsp baking powder
150g (5oz) light muscovado sugar
50g (2oz) walnut pieces, chopped
100g (4oz) carrots, coarsely grated
2 ripe bananas, mashed
2 large eggs
150ml (¼ pint) sunflower oil
For the topping:
250g (9oz) mascarpone cheese
2–3 tsp vanilla extract
2 tbsp icing sugar, sifted
About 25g (1oz) walnut pieces, chopped

Essential kit

You will need a deep, round 20cm (8in) cake tin.

Instructions

Preheat the oven to 180°C/Fan 160°C/gas 4. Lightly grease a deep, round 20cm cake tin and line the base with non-stick baking parchment.

Put all the ingredients for the cake into a large bowl and mix until thoroughly blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tin and gently level the surface.

Bake for 50–60 minutes, until the cake is well risen, golden and beginning to shrink away from the sides of the tin. A fine skewer inserted into the centre of the cake should come out clean. Allow the cake to cool in the tin for a few minutes, then loosen the side of the cake from the tin with a small palette knife or a blunt knife, turn the cake out onto a wire rack and leave to cool completely.

For the topping, put the mascarpone cheese into a small bowl, add the vanilla extract, icing sugar and walnuts and beat together. Spread evenly over the top of the cake. Store the iced cake in the fridge.

 

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