Wholewheat Carrot and Honey Cake with Mascarpone Honey Icing Recipe
This Wholewheat Carrot and Honey Cake with Mascarpone Honey Icing Recipe from the test kitchen at Rowse Honey is really something to enjoy.
20 Mins
40 Mins EasyServes 6
Image: Rowse Honey
Ingredients
For the cake
85g self-raising wholemeal flour
85g self-raising plain white flour
100g soft brown sugar
1 tsp baking powder, sifted if lumpy
3 medium free-range eggs
125ml sunflower oil or light olive oil
2 tbsp Rowse Clear Honey
Juice of 1 orange
1 tsp vanilla extract
100g grated carrots
50g chopped walnuts
For the icing
200g mascarpone or cream cheese
2 ½ tbsp Rowse Clear Honey
1 tsp vanilla extract
Grated zest of 1 orange (optional)
Method
For the cake
heat the oven to 180C/160C fan/Gas 4. Line a 20cm round cake tin, at least 5cm deep, with baking parchment.
Mix together the flours, sugar and baking powder in a mixing bowl.
In a jug whisk together the eggs, oil, honey, orange juice and vanilla then pour into the flour mixture along with the grated carrot and walnuts. Stir to combine, but don’t overmix.
Spoon the batter into the tin, gently smooth out the surface and bake in the oven for 40 – 50 minutes or until firm to the touch and a sharp knife inserted in the middle comes out clean. Leave to cool in the tin.
For the icing
Beat together the mascarpone, honey and vanilla.
Remove the cool cake from the tin and spread the icing on top.
Decorate with orange zest if using.
Recipe notes
For a dairy-free version replace the mascarpone icing with an orange honey drizzle: boil the juice and grated zest of an orange with 3 tablespoons of Rowse Clear Honey for 2-3 minutes. Prick the cake all over while still warm in the tin and pour the honey mixture on top. Leave to cool completely.