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Carrot Cake

post #1 of 5
Thread Starter 

Ingredients

250 ml             Sunolive Oil a mixture of sunflower and olive oil     
225 grams        Light Muscovado Sugar     
3                     Free Range Eggs large     
225 grams       Wholemeal Self Raising Flour    
250 grams       Carrots coarsley grated

25 grams        Unrefined Golden Icing Sugar unrefined golden     
250 grams      Mascarpone cheese

 

1.  Preheat the oven to 180°C/ fan 160°C/ gas mark 4. Grease and line a 20cm(8inch) round tin with baking parchment.

2.  Whisk the oil and sugar together, then whisk in the eggs one a time.
3.  Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.
4.  Bake for 40 mins until golden brown and a cocktail stick inserted into the centre comes out clean. method tip
5.  Cool in the tin for 10 mins,then turn out and cool on a wire rack.
6.  Mix together the mascarpone cheese and the golden icing sugar. Spread over the top and sides of the cake with a palette knife. Finish with pecan halves.

 

post #2 of 5

Kiza,

 

 

Did you make this cake yourself ? Is this your recipe ?

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 5
Thread Starter 

It's not my recipe, but I made and I like it.
 

post #4 of 5
We prefer that any recipe posted which are not the poster's own should be shown with attribution.
post #5 of 5

Kiza,

 

Thank you for your honesty: http://www.bakingmad.com/recipes/cakes/carrot-cake

 

From the feedback, sounds like a nice recipe.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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