My blog turns 6 this week, wow! Even I am surprised I've kept it going this long... but I'm not going to waffle on about it, instead I'm sharing cake, a lovely carrot cake with fabulous mascarpone honey icing.
And if you are reading this, I would like to say a huge thank you for visiting, commenting and emailing. It means a lot to me to know that there are people who have made the recipes and enjoyed them.
Adapted from British Baking by Peyton and Byrne, read my review of that book here.
225g unsalted butter, softened
225g light brown sugar
200g self-raising flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
225g fresh carrots, peeled and finely grated
150g walnuts, chopped
Preheat the oven to 170ºC, and line a 20cm springform cake tin with non-stick baking paper.
Using an electric mixer, cream together the softened butter and sugar until pale and creamy. Beat the eggs into the butter, one at a time, mixing well.
Add the flour, baking powder, cinnamon and salt and mix until just combined.
Stir in the grated carrots, walnuts and sultanas. Spoon into the prepared cake tin and smooth the top so that the mixture is flat.
Bake for 45-55 minutes, or until a skewer comes out clean when inserted into the cake, and the cake is springy to the touch.
Cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
When cold, you can ice it with the mascarpone honey icing.
Mascarpone Honey Icing
The recipe in the book is for cream cheese icing, I subbed it for mascarpone and it's amazing!
500g icing sugar
100g unsalted butter
200g mascarpone cheese
1 tablespoon runny honey, you can use lavender or heather honey if you prefer
Using an electric mixer, beat the butter until smooth and creamy.
Add the mascarpone cheese and beat for another 30 seconds.
Add half of the icing sugar and mix in well, followed by the rest of the icing sugar.
Add the honey and beat until the texture is creamy and ready for piping or spreading onto your cake.
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