Carrot Cake with Cinammon Mascarpone Icing

I know I have not been very active on my blog for a very long time. My college course was coming to an end and we had a lot of assigments and projects to focus on. School is finally over for the summer and I will be back to usually uploads. Over the easter break we had a bbq with the family and I made this carrot cake as the dessert. Those who know me, know that I love carrot cake, I am more of savoury person and not eat much sweets despite my postings on the blog. For me carrot cake is a perfect balance of all the flavours that I love.

The original recipe is from Avoca's Cook book. I have made the recipe many times but for some reason my cake was very "fluffy" and too soft to even cut or remove from the pan. Depending on the type of carrots you use there could be more liquid coming out of it when you grate it. I always grate the carrots last just before I put it in the mixture. I also added more flour to give the cake abit structure. I know traditionally it is iced with cream cheese frosting that has butter, but I just used mascarpone with cinammon and icing sugar for flavour. I found it more light and complimentary to the cake. The recipe was halfed as I used a bundt mould and I had left over mixture for 6 muffins.

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Makes 1 small bundt and 6 individual muffins

Ingredients

200g caster sugar

2 eggs

200g oil

220 self raising flour

200g grated carrots

1 tsp of mixed spice

1 tsp of cinammon

1 tsp of vanilla essence

*for Icing

1/2 tub mascarpone

Few frops of milk

roughy 50g icing sugar

1 tsp cinammon powder

Method:

If using a bread tin line and grease with oil, I only greased my bundt tin but the original recipe lines it with baking paper too.

1. Place the sugar eggs and oil in a bowl and whisk with electric mixer until light and thick

2. Add the flour, the spices and mix again

3. Grate the carrots and add to the mixture, mix gently together with a spatula

4. Pour the mixture in the tins (make sure they are not filled all the way as the mixture will over flow during baking)

5. Bake for 35/40 min at 170 degrees (for muffins around 15 min) check with a toothpick ensuring it comes out clean

6. Allow to cool down in the tin before removing

For the icing

1. Whisk the mascarpone, sugar and cinammon together (the sweetness can be adjused according to taste)

1. Add the milk to the desired consistancy, I like mine to easily spread but not too runny

I hope you enjoyed this recipe and comment below if you try it