Home Baker of The Year 2009 2nd Prize

(Back to list of finalists recipes 2009)

Ultimate Carrot Cake topped with Mascarpone and Caramelised Carrots
by Jodie Arksey

CAKE
200g carrots, peeled & coarsely grated
175g dark soft brown sugar
2 large free range eggs
150ml olive oil
200g wholemeal self-raising flour
1 tbsp ground mixed spice
1 tsp bicarbonate of soda
80g walnuts, roughly chopped
grated zest of 1 lemon
110g sultanas
25g raisins
50g desiccated coconut

ICING
250g mascarpone
250ml double cream
2 tbsp icing sugar
1 tbsp lemon juice
grated lemon zest of half a lemon

GLAZED CARROTS
300g baby carrots (washed)
1 tsp salt
70g sugar
50g butter

Decorate with caramelised sugar
125g caster sugar
water to cover

Pre-heat oven to 190oC/ 375oF/ Gas mark 5. lightly grease a 25cm 6cm deep cake tin and line with backing paper.

To make the cake, whisk sugar, eggs and oil in a bowl together with an electric whisk for 3- 4 mins until smooth. sift flour, mixed spice and bicarbonate of soda into the bowl. stir together gently, then add remaining cake ingredients.
pour the mixture into the tin and bake in centre of oven for 35 - 40mins, until risen and springy to the touch. remove from tin and place on a cooling rack.
For the icing mix all icing ingredients together in a bowl until light and fluffy, cover and place in the fridge until later.
for the glazed carrots, trim the green stalks and place the carrots in a saucepan and just cover with cold water. add salt, sugar and butter and bring to the boil, boil for 5-6mins. the carrots will be cooked and then cover in the glaze, remove from pan and allow to cool.

For the caramelised sugar, place sugar in a saucepan and cover slightly with water. place on a high heat and dissolve sugar, cook until golden brown caramel. place the pan in cold water and allow to cool. using a folk quickly and thinly spread sugar in strands over a piece of greese proof paper, cool and gather and use to decorate top of cake

Further information: www.homebake.co.uk