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Friday, 19 April 2013

Carrot Cake with Mascarpone Honey Icing


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.  


Carrot Cake
Adapted from British Baking by Peyton and Byrne, read my review of that book here.

225g unsalted butter, softened
225g light brown sugar
4 eggs
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
50g sultanas

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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This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2013 unless otherwise indicated. All rights reserved.


Maggie said...

I am a huge fan of carrot cake, the mascarpone instead of using cream cheese is a great idea. I could eat a slice now....well done on 6 years blogging:)

Anonymous said...

what a gorgeous cake to celebrate your blog's birthday. 6 years is a whole lot of recipes and you've certainly been an inspiration to me. It's 4 years for mine little blog and I too am surprised I've managed to keep it gong. I don't think anyone much reads anymore but when I started out I was thrilled if even one person did so if it's back to just being my husband and my dad then that's just fine!

Katie said...

Happy 6 years!! The cake looks amazing, carrot cak must be my absolute favourite. The icing sounds amazing

Anonymous said...

Happy birthday for your blog! Six years, wow, it has just flown by- lots of lovely food in that time!

grace said...

congratulations on the milestone, nic! there are many ways to celebrate, but few are as awesome as those involving carrot cake. :)

Jacqueline @Howtobeagourmand said...

Oh Nic! Happy Birthday Dear. You have been blogging for 6 years? Amazing! What better way to celebrate with such a lovely cake x

Anonymous said...

Wow 6 years! Congratulations Nic!

That icing looks AMAZING! xx

Unknown said...

6 years is certainly something to celebrate. Congrats and I look forward to your delicious fare for many years to come.