Italian Style Carrot Cake

Ingredients

Sponge

185 g Matthews Cotswold 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 

Frosting

750 g mascarpone cheese 

300 ml double cream 

150 g icing sugar, sifted

2 teaspoon vanilla extract

Buy the flour:

 Wychwood Oat Blend
Image
Image
QUICKSHOP
Wychwood Oat Blend
£3.25 - £15.75

Prep time: 20 mins, plus 10 mins to decorate

Bake time: 15 mins 

Makes: 12-14 slices

Flour used: oat blended flour

Method 

1.Preheat the oven to 180°C/fan 160°C/gas 4. 

  1. Grease and line three 7 inches round tins.
  2. 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.
  3. Add the flours and baking powder and mix until well combined.

5.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. 

  1. Turn onto a cooling rack and leave to cool completely. 
  2. In the meantime prepare the frosting. Add all the ingredients to a mixing bowl and whisk with an electric mixer for a few mins.
  3. Once the sponges are completely cooled down, assemble and decorate the cake.
  4. Transfer the cake to the fridge for a few hours before serving.
  5. Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and for providing this recipe. If you’d like to see more, please visit their Instagram page.

← Older Post Newer Post →