This is a classic carrot cake with walnuts. It’s easy to make and doesn’t take much time.

Serves 14

Cooks in  40 min + cooling time

Difficulty  Easy



4 eggs

250 ml sunflower oil

150 g muscovado sugar

200 g carrot

75 g walnuts (optional)

300 g self-rasing flour

2 tsp baking powder

1 tsp ground ginger (optional)


250 g Mascarpone

25 g icing sugar

50 g butter (soft)


  1. Preheat the oven to 180ºC. Grease and line the bases of 2 round 20 cm sandwich tins.
  2. Beat 4 eggs, muscovado sugar, sunflower oil. Add carrot and walnuts and stir together, add flour, baking powder, ground ginger and mix everything very well.
  3. Divide it between the 2 cake tins.
  4. Bake the cakes in the oven for 20 to 30 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
  5. Once completely cool, put the Mascarpone into a large bowl, add butter and icing sugar and whisk for a couple of minutes.
  6. Place one of the cakes on your chosen plate or cake stand and spread over the cream.
  7. Roughly chop the walnuts, then scatter on top of the second cake.


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