Name: Carrot cake with muscovado recipe
Prep time: 15 min
Cook time: 40 min
Yield: Serves: 12
Ingredients: Cake; 250ml (9fl oz) sunolive oil (a mixture of sunflower and olive oil); 225g (8 oz) light muscovado sugar; 3 large eggs; 225g (8oz) self raising flour; 250g (9 oz) carrots, coarsely grated; Frosting; 250g (9oz) mascarpone cheese; 25g (1oz) unrefined golden icing cane sugar, sieved

By GoodtoKnow

published 4 January 08

The light muscovado sugar adds depth of flavour to the cake and keeps it deliciously moist while the frosting is only subtly sweetened.

Ingredients

Cake
250ml (9fl oz) sunolive oil (a mixture of sunflower and olive oil)
225g (8 oz) light muscovado sugar
3 large eggs
225g (8oz) self raising flour
250g (9 oz) carrots, coarsely grated
Frosting
250g (9oz) mascarpone cheese
25g (1oz) unrefined golden icing cane sugar, sieved

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Method

Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm (8in) round tin with baking parchment.
Whisk the oil and sugar together, then whisk in the eggs one at a time.
Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin. Bake for 40 mins until golden brown and a cocktail stick inserted into the centre comes out clean.
Cool in the tin for 10 mins, then turn out and cool on a wire rack.
Mix together the mascarpone cheese and the golden icing sugar. Spread over the top and sides of the cake with a palette knife. Finish with pecan halves.

Top Tip for making Carrot cake with muscovado

This recipe also works well cooked in a rectangular tin 18 x 28cm (7 x11in). Spread icing over the top only and cut into squares to serve.

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