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![Wholewheat carrot and honey cake with mascarpone honey icing](https://cdn.sanity.io/images/yg2dvvx6/production/b90e9bb6d24ca3bc5e4a03fbe732c4c8dbaca06d-1600x1000.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
Wholewheat carrot and honey cake with mascarpone honey icing
![a jar of rowse runny honey](https://cdn.sanity.io/images/yg2dvvx6/production/4df3c1a9afafba2ae2b07905aeaa3e13019a2be4-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
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
Or you can read our step by step walkthough below...
- 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.