Carrot cake is famous for its delightfully spiced flavour and irresistibly moist crumb – and of course, it’s the perfect match for a brew. Stashing carrots in your kitchen could be the prompt you need to make this scrummy snack. Mary Berry offers a “popular” carrot cake recipe that’s both wonderfully simple and speedy to make.
The renowned baker has shared her delectable recipe online, saying: “Always a popular cake, this American carrot cake needs to be stored in the fridge because of the mascarpone topping.” You can have this carrot cake ready to go in under an hour, and it’ll keep well in the fridge for several days.
For the cake
For the topping
Get started by readying your cake tin with a bit of grease and lining the bottom with baking parchment. Fire up your oven to 180C before anything else, then throw all the cake mix ins into a large bowl.
Mary recommends giving it a whirl with an electric whisk, though a spoon can do the job too. Once your batter is nice and smooth, tip it into the tin and even out the top for a consistent bake.
Stick the cake in your preheated oven for about 50 minutes until it looks nicely risen, golden, and begins to come away from the side of the pan.
To make sure it’s baked through, jab a thin skewer in the middle – it should emerge spotless, reports the Express. Give the cake some time to chill in the tin before loosening it up and flipping it onto a wire rack to cool off completely.
When you’re ready to finish it off, whip together the mascarpone cheese, vanilla extract, and icing sugar in a small bowl. Evenly distribute this mix over the cooled cake and scatter the chopped walnuts on top. Don’t forget to store the cake in the fridge.
At Reach and across our entities we and our partners use information collected through cookies and other identifiers from your device to improve experience on our site, analyse how it is used and to show personalised advertising. You can opt out of the sale or sharing of your data, at any time clicking the “Do Not Sell or Share my Data” button at the bottom of the webpage. Please note that your preferences are browser specific. Use of our website and any of our services represents your acceptance of the use of cookies and consent to the practices described in our Privacy Notice and Cookie Notice.
