Quick Carrot Cake

This quick and easy carrot cake is a delicious spring classic! The bright, colourful carrots combined with crunchy pecan nuts, flaky coconut and warm spices, make a perfect, aromatic batter. The moist cake is topped with a fluffy mascarpone icing that just brings it to the next level. I just barely managed to snap a few photographs of it, before my family promptly devoured it in seconds.

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Step 1: ​Ingredients

cake

75g self-raising flour

1 tsp ground allspice

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp baking powder

2 carrots, grated

50g pecans, chopped (plus a few to decorate)

30g desicated coconut

75g light brown sugar

2 eggs

3 tbsp fresh orange juice

75g butter, melted

Icing

250g mascarpone

3 tbsp icing sugar

2 tsp vanilla extract

Step 2:

Preheat the oven to 190’C (375’F). Grease and line a baking tin with baking parchment.

Sift flour, spices and baking powder into a large bowl.

Step 3:

Add pecans, coconut, sugar and carrots. Mix well.

Step 4:

Add eggs, orange juice and butter. Stir until well combined.

Step 5:

Pour mixture into baking tin. Bake for 20-30 minutes.

Step 6:

Leave to cool on a wire rack.

Step 7:

For the icing, beat together mascarpone, icing sugar and vanilla extract until smooth.

Step 8:

Spread the icing over the top of the cake and decorate with a few pecan nuts.

Step 9:

Enjoy!

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