This quick and easy carrot cake is a delicious spring classic! The bright, colourful carrots combined with crunchy pecan nuts, flaky coconut and warm spices, make a perfect, aromatic batter. The moist cake is topped with a fluffy mascarpone icing that just brings it to the next level. I just barely managed to snap a few photographs of it, before my family promptly devoured it in seconds.
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Step 1: Ingredients
75g self-raising flour
1 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp baking powder
2 carrots, grated
50g pecans, chopped (plus a few to decorate)
30g desicated coconut
75g light brown sugar
3 tbsp fresh orange juice
75g butter, melted
3 tbsp icing sugar
2 tsp vanilla extract
Preheat the oven to 190’C (375’F). Grease and line a baking tin with baking parchment.
Sift flour, spices and baking powder into a large bowl.
Add pecans, coconut, sugar and carrots. Mix well.
Add eggs, orange juice and butter. Stir until well combined.
Pour mixture into baking tin. Bake for 20-30 minutes.
Leave to cool on a wire rack.
For the icing, beat together mascarpone, icing sugar and vanilla extract until smooth.
Spread the icing over the top of the cake and decorate with a few pecan nuts.
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