Wholewheat carrot  honey cake

Wholewheat carrot and honey cake with mascarpone icing

With its zesty, honey-sweetened icing, our yummy carrot cake is rich, moist and finger-licking good

, 01 May 2020

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Wholewheat carrot and honey cake with mascarpone icing
  • 1 Hour

  • Serves: 10

Nutritional Info
Each 103g serving contains
  • Energy

    1491KJ

    356KCAL

    18%
  • Fat

    23.7g

    high

    34%
  • Saturates

    7.9g

    high

    40%
  • Sugars

    17.5g

    med

    19%
  • Salt

    0.31g

    low

    5%
of your reference intake.
Typical energy values per 100g: 1491kJ/356kcal.
Ingredients
  • FOR THE CAKE
  • 85g self-raising wholemeal flour
  • 85g self-raising plain white flour
  • 100g soft brown sugar
  • 1tsp baking powder
  • 3 medium free range eggs
  • 125ml sunflower oil
  • 2tbsp Rowse Pure & Natural Honey
  • Juice 1 orange
  • 1tsp vanilla extract
  • 100g carrots, grated
  • 50g chopped walnuts
  • FOR THE ICING
  • 200g mascarpone cheese
  • 2tbsp Rowse Pure & Natural Honey
  • 1tsp vanilla extract
  • Zest 1 orange
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm round cake tin, at least 5cm deep, with baking paper.

  • Mix together the flours, sugar and baking powder in a mixing bowl. In a jug, whisk together the eggs, oil, honey, orange juice and vanilla extract, then pour into the flour mixture along with the grated carrot and walnuts. Stir to combine, but don’t overmix.

  • Spoon the batter into the tin, gently smooth out the surface and bake for 40-50 minutes, or until a sharp knife inserted in the middle comes out clean. Leave to cool in the tin.

  • For the icing, beat together the mascarpone, honey and vanilla. Once cooled, remove the cake from the tin and spread the icing on top. Decorate with the orange zest before slicing to serve.