Quick Carrot pecan cake and a cinnamon mascarpone frosting

‘Like all my cakes these days, quick and easy, using mascarpone instead of butter, this cake is moist and a crowd pleaser.  A nearly all-in-one recipe but I use the creaming method with an electric whisk to blend the mascarpone with brown sugar.’

You will need:

200g brown sugar
3 eggs, beaten
150g mascarpone
200g self raising flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1 teaspoon bicarbonate of soda
200g grated carrots
seeds from 1/2 pod vanilla
grated zest of an orange
100g golden sultanas
50g coconut
100g pecan nuts roughly chopped plus 10 nuts to decorate the cake

Use an electric mixer to cream the brown sugar and mascarpone until the mixture is light and smooth. Add the eggs and keep beating until the mixture is smooth. Then add the coconut, vanilla, sultans, pecan nuts, cinnamon and mixed spice and use a large metal spoon to fold in. Then sift the flour and bicarbonate of soda. Fold in using a large metal spoon and finally add the grated carrots.

Prepare a 23 cm springform cake dish with baking spray and pour the cake batter. Bake in a preheated oven at 160C for 45 minutes.
Allow to cool before you carry on with the frosting.

And you will need:
300g mascarpone
1 tablespoon soft brown sugar
1 teaspoon ground cinnamon

Cream the ingredients until they are smooth. Place in a bowl and cover with cling film and refridgerate for an hour. Brian simply used a palette knife to smooth the surface and finished the cake off with some pecan nuts.

I use mascarpone by Zappala, flour by St Georges Brand, spices by Schwartz and dried fruit and nuts by Good Earth

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