MARY BERRY'S 'POPULAR' CARROT CAKE RECIPE WITH A LOVELY MASCARPONE TOPPING

Mary Berry said the carrot cake with mascarpone topping is "a popular cake" that has a lovely addition of walnuts for a crunchy bite.

Only taking about 15 minutes to prepare ahead of baking, the carrot cake is then baked in an oven for just under an hour meaning you can get on with whatever else you would like to do in the meanwhile.

Equipment required for the carrot cake bake includes a round cake tin, non-stick baking parchment, a large mixing bowl and electric mixer.

Additional baking must-haves include a fine skewer or tooth pick, which can let you know when a bake is ready, and a palette knife.

If you fancy eating a tasty homemade carrot cake, then here's Mary Berry's carrot cake with mascarpone topping recipe.

Carrot cake recipe

Ingredients:

225g self-raising flour

Two teaspoons of baking powder

150g of light muscovado sugar

50g walnut pieces, chopped

100g carrots, coarsely grated

Two ripe bananas, mashed

Two eggs

150ml of sunflower oil

For the topping:

250g tub of mascarpone cheese

Two to three teaspoons vanilla extract

Two tablespoons of icing sugar, sifted

25g of walnut pieces, chopped

Method

Lightly grease a 20cm deep round cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas four.

Measure all of the ingredients for the cake into a large bowl and mix well with an electric mixer.

Turn the mixture into the prepared cake tin and gently level the surface.

Mary Berry instructed: "Bake in the pre-heated oven for about 50 to 60 minutes, or until the cake is well risen, golden and beginning to shrink away from the sides of the tin. A fine skewer inserted into the centre of the cake should come out clean."

Allow the cake to cool in the tin for a couple of minutes, then loosen the sides of the cake from the tin with a small palette knife, turn the cake out and leave to cool completely on a wire rack.

For the topping

Mix the mascarpone cheese in a small bowl with the vanilla extract and the sieved icing sugar.

Spread evenly over the top of the cake and scatter the chopped walnuts on top. Store in the refrigerator.

The carrot cake needs to be stored in the refrigerator because of the mascarpone topping, which would melt otherwise.

2024-04-24T09:40:28Z dg43tfdfdgfd