My Kitchen Table » Carrot Cake with Mascarpone Topping
Download the My Kitchen Table app for just £1.99 and receive 40 carefully chosen recipes from our best loved chefs. Download now
Close [X]

Carrot Cake
Always a popular cake, this American carrot cake needs to be stored in the fridge because of the mascarpone topping.Walnut pieces are cheaper than walnut halves and are perfect for using in cakes.
Cake tin needed: a deep, round 20cm (8in) cake tin

225g (8oz) self-raising flour
2 level tsp baking powder
150g (5oz) light muscovado sugar
50g (2oz) walnut pieces, chopped
100g (4oz) carrots, coarsely grated
2 ripe bananas, mashed
2 large eggs
150ml (¼ pint) sunflower oil

for the topping
250g (9oz) mascarpone cheese
2–3 tsp vanilla extract
2 tbsp icing sugar, sifted
about 25g (1oz) walnut pieces, chopped
Step One
Preheat the oven to 180°C/Fan 160°C/gas 4. Lightly grease the cake tin and line the base with non-stick baking parchment.
Step Two
Put all the ingredients for the cake into a large bowl and mix until thoroughly blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tin and gently level the surface.
Step Three
Bake for 50–60 minutes, until the cake is well risen, golden and beginning to shrink away from the sides of the tin. A fine skewer inserted into the centre of the cake should come out clean. Allow the cake to cool in the tin for a few minutes, then loosen the side of the cake from the tin with a small palette knife or a blunt knife, turn the cake out onto a wire rack and leave to cool completely.
Step Four
For the topping, put the mascarpone cheese into a small bowl, add the vanilla extract, icing sugar and walnuts and beat together. Spread evenly over the top of the cake. Store the iced cake in the fridge.

[...] Mary Berry’s Carrot Cake 4. Madhur Jaffrey’s Mushroom Curry 3. Rick Stein’s Baked Sea Bass 2. Antonio [...]

My Kitchen Table » Your favourite recipes in 2011
Added on December 29th, 2011

[...] Carrot Cake with Mascarpone Topping from Mark Berry [...]

My Kitchen Table » Your May favourites
Added on June 3rd, 2011

[...] Mary Berry’s Carrot Cake with Mascarpone Topping [...]

My Kitchen Table » Your favourite posts in March
Added on April 4th, 2011

[...] for three hours on Sunday morning, so it was. And in that brief time, I made Mary Berry’s Carrot Cake. While technically not a seasonal recipe, it did seem more spring-like than the chocolate, treacle [...]

My Kitchen Table » Spring is here
Added on March 2nd, 2011

Your Name

Your Email

Your Website or Facebook URL

Your Comments
Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
Buy Now
More recipes by
Mary Berry
Pecan Pie
This is an all-American creation that is delicious served with coffee, or as a dessert served with cream or ice cream.
Chocolate Éclairs
These are sheer luxury and well worth making. Do not fill choux pastry items too long before serving as the pastry tends to go soggy.
Classic Apple Pie
This is one of my favourite desserts. I always decorate my sweet pies with a few pastry leaves, so that they look more inviting.
Irish Soda Bread
Irish Soda Bread
Soda bread is quick and easy to make, as it uses no yeast so does not have to rise. Porridge oats can be added to give the bread more
Passion Sponge
This is a variation of my ever-popular passion pudding. It takes all of five minutes to make.
My Kitchen Table
My Kitchen Table is a new collection of high-quality cookery books featuring mouth-watering recipes from the nation’s favourite chefs - Antonio Carluccio, Mary Berry, Ainsley Harriott, Ken Hom, Madhur Jaffrey, Annabel Karmel and Rick Stein.