Name: Carrot Cake
Yield: Serves 8–10
Cuisine: United Kingdom
Ingredients: ½ teaspoon ground ginger; 5 drops orange oil (or zest of one small orange); ½ teaspoon cardamom seeds, ground; handful of pistachios, roughly chopped (optional); 250 g carrots, grated; ¼ teaspoon cardamom seeds, ground; 2 × 23 cm cake tins; 250 g butter, very soft, cubed; 250 g icing sugar; 250 g desiccated coconut; 250–500 g mascarpone; 75 g crushed tinned pineapple, drained; 3 eggs, separated; 100 g soft brown sugar; ½ teaspoon ground cloves; 200 g self-raising flour; ½ teaspoon ground cinnamon; 200 ml sunflower or vegetable oil; 150 g caster sugar; 1–2 tablespoons pineapple juice (from the tin)

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

This is the most moist carrot cake you’ll ever eat. It uses oil rather than butter which gives it a rich crumb and means the un-iced cake will keep in a tin for up to 6 days. But don’t skip the icing when you are ready to eat it: the gorgeous buttercream is enriched with mascarpone to give a slight tang that compliments the sweet cake beautifully.

I like this best as a sandwich cake, but you can also make it as 12 cupcakes or mini loaves- just follow the recipe as below and make hal