This recipe for carrot cake is amped up by a citrus syrup and mascarpone icing.
80 g dark brown sugar
150 g golden syrup
150 ml sunflower oil
2 eggs
1 tsp salt
200 g wholemeal flour
2 1/2 tsp baking powder
1 tsp bi carb soda
3 tsp mixed spice
Grated zest of 1 orange
300 g peeled and grated carrot
50 g desiccated coconut
Juice of 1/2 an orange
2 tsp lemon juice
40 g dark brown sugar
180 g mascarpone
150 g cream cheese
1 1/2 tbls caster sugar
1/2 tsp ground cinnamon
100 g chopped pecans, to decorate
1. Pre-heat oven to 170C. Grease and line two 20 cm round cake tins.
2. For the cake, whisk together the sugar, golden syrup, oil, eggs and salt in a large bowl. Sieve the flour into the wet mixture, adding in any wheat husks remaining in the sieve. Then add the baking powder, bi carb soda and mixed spice into the bowl and stir gently to combine.
3. Add all of the remaining cake ingredients and stir to combine.
4. Divide the cake batter between the two prepared tins and bake for 30 – 35 minutes, or until a skewer inserted into the centre comes out clean.
5. While the cakes are in the oven, make the the syrup by stirring all of the ingredients together in a bowl. In a separate bowl whip the icing ingredients together (excluding the pecans) until light and fluffy. Refrigerate until needed.
6. When the cakes are done and still hot spoon the syrup over the two cakes. Remove the cakes from the tin and leave to cool completely.
7. Once the cakes have cooled sandwich them together with a little icing and then spread the remaining icing on top. Finish with the chopped pecans.

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