Recipes
Wholewheat carrot and honey cake with mascarpone icing
With its zesty, honey-sweetened icing, our yummy carrot cake is rich, moist and finger-licking good
With its zesty, honey-sweetened icing, our yummy carrot cake is rich, moist and finger-licking good
Cook: 1 Hour
Serves: 10
Nutritional Information
Each 103g serving contains
Energy
1536kj
356kcal
1536kj
356kcal
18%
Fat
23.7g
23.7g
High
34%
34%
Saturates
7.9g
7.9g
Med
40%
40%
Sugars
17.5g
17.5g
High
19%
19%
Salt
0.31g
0.31g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1491kj/356kcal
Typical energy values per 100g:
1491kj/356kcal
Ingredients
85g self-raising wholemeal flour
85g self-raising plain white flour
100g soft brown sugar
1tsp baking powder
3 medium free range eggs
125ml sunflower oil
2tbsp Rowse Pure & Natural Honey
Juice 1 orange
1tsp vanilla extract
100g carrots, grated
50g chopped walnuts
200g mascarpone cheese
2tbsp Rowse Pure & Natural Honey
1tsp vanilla extract
Zest 1 orange
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm round cake tin, at least 5cm deep, with baking paper.
2
Mix together the flours, sugar and baking powder in a mixing bowl. In a jug, whisk together the eggs, oil, honey, orange juice and vanilla extract, then pour into the flour mixture along with the grated carrot and walnuts. Stir to combine, but don’t overmix.
3
Spoon the batter into the tin, gently smooth out the surface and bake for 40-50 minutes, or until a sharp knife inserted in the middle comes out clean. Leave to cool in the tin.
4
For the icing, beat together the mascarpone, honey and vanilla. Once cooled, remove the cake from the tin and spread the icing on top. Decorate with the orange zest before slicing to serve.