Cake with Carrots....oh yes!
Its a lovely cake for school lunches or picnics, great for afternoon tea.
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Method
Preheat the oven to 180° C ( 355°F) / fan oven 160°C (320°F)
Line the base and sides of the baking tin with baking paper,
Beat the eggs and sugar until creamy and fluffy, it should take about 8 minutes.
In a separate bowl, sift the flour and add to it rest of the dry ingredient.
Once the egg mixture is finished add the oil and milk to it, slowly, spon by spon, beating on the medium speed. Add the dry ingredients, shredded coconut and the grated carrots. Use a spatula to stir the mixture around a few times.
Pour the mixture into the prepared tin and bake it for 1 hour or until a cake skewer inserted in the center of the cake comes out clean.Let it cool in the tin.
If you want to prepare the mascarpone icing, mix the Demerara sugar with the lemon juice in a bowl, then add the mascarpone cheese and vanilla extract. Stir it until well combine. Cover it and keep it in the fridge till ready to use.
Cover the cake with mascarpone icing and sprinkle walnuts on top or dust with icing sugar just before serving.
You can store the cake in an airtight container, where it should stay fresh for a few days.
Ingredients
- 2 cups of golden caster sugar
- 3 eggs
- ¾ cup sunflower oil
- ¼ cup milk
- 2 tsp vanilla essence
- 2 cups plain flour
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 3 cups grated carrots (I used the large holes of a box grate)
- 1 cup shredded coconut (preferably fresh if you can't find it dry shredded coconut is also good)
for the mascarpone icing
- 250 g mascarpone cheese
- ½ cup walnut cut into smaller pieces
- 1 tablespoon lemon juice
- 1 teaspoon of Demerara sugar
- 1 teaspoon vanilla extract