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Carrot cake

Make the cake mixture and bake

175g muscovada cane-sugar

2 large eggs

120ml sunflower oil

In a large bowl, whisk the sugar, eggs and oil with an electric hand whisk for 2 or 3 minutes.

200g wholemeal self raising flour

1 tsp bicarbonate of soda

3 rounded teaspoons of mixed spice

Sieve the flour, bicarb and mixed spice into the bowl adding any bits left in the sieve. Mix well with a metal spoon.

Grated zest of 1 orange

200g grated carrots

175g sultanas

Fold the orange zest, grated carrots and sultanas into the mixture. Bake in a greased and base lined tin for 35 to 40 minutes
Make the mascaponi icing

125g mascaponi soft cheese

40g caster sugar

Zest and juice of 1 lime

Mix the mascaponi, sugar lime zest in a small bowl until light and fluffy, then cover and refrigerate for an hour or more.
Make the syrup glaze (optional)

Juice of 1 small orange

Juice of half a lemon juice

40g muscovada cane sugar

Stir well to mix
Glaze and ice the cake
Take the cake from the oven and stab the top all-over with a skewer, then pour the syrup glaze over the hot cake. When the cake has cooled a little, remove from the tin and allow to completely cool before icing with the topping mixture.