Autumn comfort

Wholewheat carrot and honey cake with mascarpone honey icing

Name: Wholewheat carrot and honey cake with mascarpone honey icing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 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 Runny Honey; Juice of 1 orange; 1 tsp vanilla extract; 100g grated carrots; 50g chopped walnuts; 200g mascarpone or cream cheese; 2 ½ tbsp Rowse Runny Honey; 1 tsp vanilla extract; Grated zest of 1 orange (optional)

20 mins to prep
40 mins to cook
Serves 6

This recipe uses:Runny HoneyWhere to buy

About

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 Runny 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.

NOTE: Greek honey and Acacia honey work well in the icing

Ingredients

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Method

Step-by-step walkthough video
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1
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.
2
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.
3
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.
4
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.