Carrot Cake with Mascarpone Topping
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.
|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|
|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|
You will need a deep, round 20cm (8in) cake tin.
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.