Saturday, 3 October 2015

spicy carrot cake with marmalade mascarpone icing

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spicy carrot cake with marmalade mascarpone icing


spicy carrot cake with marmalade mascarpone icing

Carrot cake has always been one of my favourite bakes - spicy, moist, with a cool, creamy and citrussy mascarpone and marmalade icing. 

Delicious with a cup of tea after a long Autumn walk. I have been making this for years - a truly tried and tested carrot cake recipe. Bon appetit! 


ingredients:

300g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
200 g soft brown sugar
4 eggs
250ml vegetable oil
zests of 1 orange and lemon
200 g grated carrots

2 tsp cinnamon
1/2 tsp quatre-epices 
1 pinch salt


for the icing:

2 tbsp marmalade
250g mascarpone cheese 
2 heaped tbsp icing sugar

recipe by: Ema at De Tout Coeur Limousin


preparation time: less than 15 minutes

cooking time: 45-60 minutes

cooking hints & tips:

  • you can substitute mixed spice for the quatre-epices if you can't find it. Quatre-epices is a blend of ginger, clove, nutmeg and pepper. 
  • if liked add chopped nuts to the mix (when you add the grated carrot). Walnuts and pecans are my favourite additions. 
  • you can also substitute the marmalade for lemon curd for an equally delicious mascarpone icing.  
  • a very tasty way of using up carrots and avoiding food waste. 
method: 

pre-heat the oven to 150C and grease and line a 20cm deep cake tin or 2 1lb loaf tins


sift the flour, baking powder and bicarbonate of soda together and then stir in the sugar

in a separate bowl beat the eggs with the oil, orange and lemon zest for a few minutes

stir in the grated carrots, cinnamon, quatre epices and salt and then fold everything into the flour mixture

pour into the prepared tins and then bake for 40 minutes to 1 hour (depending on the size of tins you are using)

it is ready when risen and a skewer comes out clean

leave to cool in tins for a few minutes before removing to a cooling rack 

while waiting for the cake to cool prepare the marmalade mascarpone icing. Add all ingredients to a bowl and whisk until well mixed - just a minute or so 

when the cake is completely cool it's ready to ice. You can make a sandwich/layer cake if you want or just put all the icing on the top

9 comments:

  1. It has been such a long time since I made a carrot cake. Yours looks so beautiful and I love that mascarpone frosting. Divine. Thanks for linking to Simply Eggcellent x

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    1. you are welcome - thanks for hosting. Got to love a carrot cake - and just not the same without the cream cheese icing :)

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  2. This sounds delicious! I love the frosting. thanks for linking to the No Waste Food Challenge

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    1. Oh, and would you mind fixing the link to me in your post? Thanks! :)

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  3. What a gorgeous recipe! Perfect for using up old carrots or that last little bit of marmalade left in the bottom of the jar. Thanks for sharing with the #nowastefoodchallenge!

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    1. and i'm sure it should count as at least 1 of your 5 a day too ;)

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  4. I love carrot cake. It's the best thing to have with a strong cup of tea, isn't it? Your recipe sounds scrumptious, thanks for sharing lovely! #FoodYearLinkup

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  5. I love the idea of adding marmalade to the icing, I've not seen that before with carrot cake but I'd imagine it tastes delicious. I've not seen quatre-epices in the shops before so thanks for the alternative suggestion.

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Thanks for stopping by. Your comments are always appreciated.