Ingredients
For Cake
- 400g carrots, peeled and grated
- 240ml buttermilk
- 270g all-purpose flour
- 2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 tsp each of ground nutmet, allspice and cloves
- 4 eggs
- 300g granulated sugar
- 90g brown sugar
- 2 tsp vanilla extract
- 110g toasted chopped walnuts
- 100g raisins
- 180ml Filippo Berio Mild & Light Olive Oil
For Icing
- 220g mascarpone cheese, at room temperature
- 30g icing sugar
- 1 tsp vanilla extract
- 1 tsp finely grated orange zest
- Pinch salt
- 200ml heavy cream
Method
- Preheat oven to 180°C. Grease metal 13- x 9-inch cake pan with 1/2 tsp oil and dust with flour. Set aside.
- In small bowl, stir carrots with buttermilk; set aside.
- In separate bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, allspice and cloves.
- Using electric mixer on high speed, beat together eggs, granulated sugar, brown sugar and vanilla for 3 to 5 minutes or until pale and thickened.
- Reduce speed to medium-low; slowly pour in remaining oil in steady stream.
- Alternately add flour mixture in 3 additions and carrot mixture in 2 additions, starting and ending with flour mixture, until smooth.
- Fold in walnuts, and raisins (if using). Scrape into prepared pan and smooth top.
- Bake for 45 to 50 minutes or until tester inserted in center of cake comes out clean. Let cool in pan for 10 minutes; turn out onto rack. Let cool completely.
- For the Icing: In large bowl, stir together mascarpone, icing sugar, vanilla, orange zest and salt until smooth and well combined.
- Using electric mixer on high speed, beat cream until stiff peaks form when beaters are lifted. Fold gently into mascarpone mixture; spread over cake.
- Serve immediately or cover tightly and refrigerate for up to 3 days.
