Wholemeal Carrot Cake

Soft Dark Brown Sugar 175g
Large Eggs 2
Sunflower Oil 150ml
Self Raising Wholemeal Flour 200g
Mixed spice 3 level teaspoons
Bread Soda 1 level teaspoon
Coarsely peeled carrots 200g
Grated zest of orange 1
Sultanas 100g
Chopped Toasted Peacans 50g

Cinnamon icing:
Mascarpone 500g
Ground Cinnamon 1 level teaspoon
Milk OR Orange Juice 2 tablespoons
Golden Castor Sugar 1 rounded table spoon
Chopped Toasted Peacans 50g


Pre-heat the oven to 170ºCroast all the pecans (for the cake and the topping)
Roast all pecans for cake and topping - spread on to flat tray and roast for 8 minutes
Place the sugar, eggs and oil in a bowl and whisk them together with an electric hand whisk for 2–3 minutes until the sugar has dissolved.
Next sift the flour, spice and bicarbonate of soda into the bowl – the little bits of bran left in the sieve can be tipped in at the end.
Now fold the dry ingredients in together gently
After that, add the rest of the cake ingredients IE the grated carrots, sultanas and roated pecans. Then divide the mixture evenly between the prepared tins and level them off with the back of a tablespoon.
Pour the mixture into a well greased loaf tin
Bake near the centre of the oven for 30 minutes until springy and firm in the centre.
Leave to cool in the loaf tin so it stays nice and moist

Whisk mascarpone, cinnamon, milk/orange juice and castor sugar in a bowl until soft and fluffy
Cover the bowl and chill until needed
As soon as the cake is completely cold remove from loaf tin
Cut the loaf horizontaly down the centre and spread icing on, then sandwich the two sides together, finaly, ice the top of the loaf and sprinkle with toasted pecans
You now have a lovely olf fashioned style carrot cake once you cut slices off it like a loaf of bread!
Cover and chill until needed

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