Name: Italian Style Carrot Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 14
Ingredients: 185 g Wychwood oat blended flour; 65 g almond flour; 120 g caster sugar; 3 large eggs; 100 ml vegetable oil; 100 ml milk; 200 g carrots, finely grated; Zest of 1 lemon; 3 teaspoons baking powder; 750 g mascarpone cheese; 300 ml double cream; 150 g icing sugar, sifted; 2 teaspoon vanilla extract

Prep time: 20 mins, plus 10 mins to decorate
Bake time: 15 mins
Makes: 12-14 slices
Flour used: Wychwood oat blend

Method

Preheat the oven to 180°C/fan 160°C/gas 4.
Grease and line three 7 inches round tins.
In a large mixing bowl, add the eggs, oil, sugar, milk, carrots and lemon zest and mix with an electric whisk, until everything is blended.
Add the flours and baking powder and mix until well combined.
Divide the mixture between the three tins and bake in the oven for about 15 minutes or until a toothpick inserted in the centre of the cakes comes out clean.
Turn onto a cooling rack and leave to cool completely.
In the meantime prepare the frosting. Add all the ingredients to a mixing bowl and whisk with an electric mixer for a few mins.
Once the sponges are completely cooled down, assemble and decorate the cake.
Transfer the cake to the fridge for a few hours before serving.
Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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Italian Style Carrot Cake

Ingredients

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