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Carrot Cake & Mascarpone Topping

Do you have a favourite cake? the kind of which you can just keep on eating and eating until cake comes out of your ears and your belly looks like you’ve been 8 month pregnant with a baby whale? well, I do.

Carrot cake is my all-time favourite cake! the recipe was passed on to me years ago by my darling mom, who made this cake throughout my childhood, so every time I make it – it kinda taste/feels like home. unfortunately, this feeling is short lived because the cake is being demolished by my better half & I faster than a lightning strike.
Why is it my favourite you ask? I assume it might has something to do with the fact I’ve been a bunny-wabbit in previous life because I’m clearly obsessed with carrots. also, it has walnuts inside, it’s moist and soft like my pillow, and that cinnamon aftertaste is just to die for.
Now let’s talk Mascarpone. it is an evil cheese. it’s FAT, tasteless on it’s own, and practically plotting your demise ever since it was put in a tub. but mix it with a bit of dusty sugar, throw a pinch of vanilla inside and OH MY GAD I WANT TO DIVE IN AND NEVER COME OUT FOR AIR. I’m using caps lock again, it’s THAT serious.
all of the above makes a winner cake recipe, so why don’t you try make one and see what’s the fuss all about for yourself, eh? ( seriously, did I just write eh? I must be high on cake. )

What you’ll need:

For the cake

  • 225g self-raising flour
  • 2 teaspoons baking powder
  • 150g light muscovado sugar
  • 50g walnut pieces, chopped
  • 100g carrots, coarsely grated
  • 2 ripe bananas, mashed
  • 2 eggs
  • 150ml sunflower oil

For the Topping

  • 250g (A tub) mascarpone cheese
  • 2-3 teaspoons vanilla extract
  • 2 tablespoons icing sugar, sifted
  • 30g walnut pieces, chopped

Lightly grease a 20cm deep round cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.

Now smash & mash the bananas, carrots and walnuts. do it with anger, do it good!


Measure all of the ingredients for the cake into a large bowl and mix well until thoroughly blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.


Turn the mixture into the prepared cake tin and gently level the surface.


Bake in the pre-heated oven for about 50-60 minutes or until the cake is well risen, golden and beginning to shrink away from the sides of the tin. A skewer inserted into the centre of the cake should come out clean. Allow the cake to cool in the tin for a few minutes, then loosen the sides of the cake from the tin with a small palette knife or blunt knife, turn the cake out and leave to cool completely on a wire rack.

For the evil-divine topping, mix the mascarpone cheese in a small bowl with the vanilla extract and the sieved icing sugar.


Spread evenly over the top of the cake and scatter the chopped walnuts on top.


You’re now ready to rock! let it set in the fridge for an hour or so before slicing dat bitch up and getting oh-so-fat-and-happy :)

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  • January 15, 2014 at 16:12

    DELICIOUS… and now, give an award, please.

    OH, my dog

    POST 3 AWARD 3

  • January 14, 2014 at 22:41

    An Awesome Concept Seen in:

    *****Conceptual Photography*****
    Please tag this with " Conceptual Image"

  • January 14, 2014 at 20:01

    ////////////////////////////////////////////////////////////////////////// //////////////////////////////////////////////////////////////////////

    DELICIOUS… and now, give an award, please.

    OH, my dog

    POST 3 AWARD 3

  • January 14, 2014 at 18:45


  • January 14, 2014 at 09:06

    [http://www.flickr.com/photos/auspices] Go get it, tiger! ^_^

  • January 14, 2014 at 08:42

    I’m going to make the shit out of this

  • January 13, 2014 at 22:52

    Looks delicious!

  • January 13, 2014 at 22:27

    one day when I have my own place, I’ll try all your recipes. That will be great.

  • January 13, 2014 at 18:37

    Mascarpone and dazzling magenta!

    Looks delicious. Love your cake server, too.


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