Mary Berry, the beloved former judge of the Great British Bake Off, has shared a delectable recipe for an American-style carrot cake, complete with a luxurious mascarpone topping. The recipe, featured on her website, promises a moist and flavorful cake that’s sure to be a crowd-pleaser.
Berry notes that this particular carrot cake recipe requires refrigeration due to the presence of the mascarpone topping. She also provides a helpful tip for budget-conscious bakers: “Walnut pieces are cheaper than walnut halves and are perfect for cakes.”
The recipe is surprisingly simple, requiring just a few minutes of prep time before spending 50-60 minutes in the oven. Once baked, the cake is adorned with the creamy mascarpone topping, adding a touch of decadence.
Ingredients You’ll Need:
For the Cake:
* 225g (8 oz) self-raising flour
* Two teaspoons baking powder
* 150g (5 oz) light muscovado sugar
* 50g (2 oz) walnut pieces, chopped
* 100g (4 oz) carrots, coarsely grated
* Two ripe bananas, mashed
* Two eggs
* 150ml (5 fl oz) sunflower oil
For the Topping:
* 250g (9 oz) tub mascarpone cheese
* 2-3 teaspoons vanilla extract
* Two tablespoons icing sugar, sifted
* About 25g (1 oz) walnut pieces, chopped
Instructions:
1.
Prepare the Cake Tin:
Lightly grease a 20 cm deep round cake tin and line the base with a circle of non-stick baking parchment. Preheat your oven to 180°C/350°F/Gas 4.2.
Combine the Ingredients:
In a large bowl, combine all of the cake ingredients and mix thoroughly until well blended. An electric mixer is ideal for this step, but a wooden spoon can also be used.3.
Bake the Cake:
Transfer the batter to the prepared cake tin and level the surface. Bake in the preheated oven for approximately 50-60 minutes, or until the cake is well-risen, golden brown, and starting to pull away from the edges of the tin. To check for doneness, insert a fine skewer into the center of the cake. If it comes out clean, the cake is ready.4.
Cool the Cake:
Allow the cake to cool in the tin for a few minutes, then carefully loosen the edges with a small palette knife or blunt knife. Invert the cake onto a wire rack and let it cool completely.5.
Prepare the Topping:
In a small bowl, combine the mascarpone cheese, vanilla extract, and sifted icing sugar. Mix well until smooth. Spread the topping evenly over the cooled cake and sprinkle with chopped walnuts.6.
Refrigerate:
Store the finished cake in the refrigerator.This simple yet delicious carrot cake recipe is perfect for any occasion, from a casual gathering to a special celebration. With its moist texture, rich flavor, and decadent mascarpone topping, it’s sure to be a hit with everyone!
