Carrot Cake with Mascarpone Icing

This warmly spiced carrot cake is made with wholemeal flour and topped with a tangy orange syrup and a rich, creamy mascarpone icing. It’s finished with a scattering of chopped pecans for a satisfying crunch.

Ingredients

For the Cake

• 80g dark brown sugar

• 150g golden syrup

• 150ml sunflower oil

• 2 eggs

• 1 tsp salt

• 200g wholemeal flour

• 2½ tsp baking powder

• 1 tsp bicarbonate of soda

• 3 tsp mixed spice

• Grated zest of 1 orange

• 300g peeled and grated carrot

• 50g desiccated coconut

For the Syrup

• Juice of ½ an orange

• 2 tsp lemon juice

• 40g dark brown sugar

For the Icing

• 180g mascarpone

• 150g cream cheese

• 1½ tbsp caster sugar

• ½ tsp ground cinnamon

• 100g chopped pecans, to decorate

Method

1. Preheat the oven to 170°C. Grease and line two 20cm round cake tins with baking paper.

2. Make the cake batter:

   • In a large bowl, whisk together the dark brown sugar, golden syrup, sunflower oil, eggs, and salt until smooth.

   • Sift the wholemeal flour into the wet mixture, adding any wheat husks left in the sieve back into the bowl.

   • Add the baking powder, bicarbonate of soda, and mixed spice, and stir gently to combine.

   • Fold in the orange zest, grated carrot, and desiccated coconut until evenly mixed.

3. Divide the batter evenly between the prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

4. While the cakes bake, make the syrup:

   • Stir together the orange juice, lemon juice, and dark brown sugar in a small bowl until the sugar dissolves.

5. Make the icing:

   • In a separate bowl, whip together the mascarpone, cream cheese, caster sugar, and ground cinnamon until light and fluffy. Cover and refrigerate until needed.

6. When the cakes are done, and while they’re still hot, spoon the syrup evenly over both layers. Allow them to soak briefly, then remove from the tins and leave to cool completely on wire racks.

7. To assemble:

   • Once the cakes are completely cool, sandwich them together with some of the icing. Spread the remaining icing over the top of the cake.

   • Finish with a generous scattering of chopped pecans.