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:
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
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.
- 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.
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.
- 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!
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