Ingredients
Method
- Preheat your oven to 180°C (160°C fan) and prepare two 20cm round cake tins by greasing and lining with baking parchment.
- In a large mixing bowl, whisk together the muscovado sugar, eggs, and sunflower oil until pale and frothy.
- Sift the self-raising flour and ground cinnamon into the wet mixture and gently fold together.
- Fold in the grated carrots and chopped walnuts until just combined.
- Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
- Bake in the oven for 30 to 35 minutes, or until a skewer inserted comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the mascarpone cheese with the icing sugar and a touch of orange zest.
- Once the cakes are completely cool, place one layer on a serving plate, spread half the frosting on top, then add the second layer and spread the remaining frosting on top.
- Garnish with walnut halves or edible flower petals if desired.
Notes
Ensure to pat dry excessively watery grated carrots. Use room temperature ingredients for better emulsification. Toast walnuts for enhanced flavor.