Mary Berry has shared a delicious American carrot cake recipe complete with mascarpone frosting.
Sharing the recipe on her website, the former Great British Bake Off judge wrote: “Always a popular cake, this American carrot cake is a must-keep in the fridge because of the mascarpone filling.”
He added: “Walnut pieces are cheaper than walnut halves and are perfect for cakes.”
The recipe only takes minutes to make before it pops into the oven for 50-60 minutes, after which it’s time to cover it with a delicious mascarpone frosting.
The only special equipment you’ll need for this simple recipe is a 20 cm (8 inch) deep round cake pan, which you can buy at any cookware store.
Carrot cake with mascarpone frosting
Ingredients
- 225 g (8 oz) self-rising flour
- Two teaspoons of baking powder
- 150g (5oz) light muscovado sugar
- 50g (2oz) walnut pieces, chopped
- 100g (4oz) carrots, coarsely grated
- Two ripe bananas, mashed
- Two eggs 150 ml (5 fl oz) sunflower oil
As a filling
- 250g (9oz) mascarpone cheese
- 2-3 teaspoons of vanilla extract
- Two tablespoons of powdered sugar, sifted
- about 25 g (1 oz) walnut pieces, chopped
Method
Lightly grease a 20 cm deep round cake tin and line the bottom with non-stick baking paper. Preheat the oven to 180C/350F/Gas 4.
Measure all the cake ingredients into a large bowl and mix well until well combined. An electric mixer works best, but if necessary you can also use a wooden spoon. Pour the mixture into the prepared cake pan and level the surface.
Bake in the preheated oven for about 50-60 minutes or until the cake is well risen, golden brown and starts to shrink away from the edges of the pan. A fine skewer inserted into the center of the cake should come out clean.
Allow the cake to cool in the tin for a few minutes before removing the edges of the cake from the tin with a small palette knife or blunt knife, then turn the cake out and leave to cool completely on a wire rack.
After this, it’s time for the filling, mix mascarpone cheese with vanilla extract and sifted powdered sugar in a small bowl. Spread evenly over the cake and sprinkle the crushed walnuts on top. Store in the refrigerator.
