Carrot & ginger cake

serves 8


250g SR flour

220g brown sugar

1 tsp freshly grated ginger

200ml sunflower oil

200g carrots, grated

1/2 tsp bi carb soda

1 tsp baking powder

3 eggs, separated

110g walnuts, crushed

1/2 tsp cinnamon 

zest and juice of half an orange


130g mascarpone cheese

130g ricotta cheese

100g icing sugar

zest of half an orange

3 tbsp home made marmalade

walnuts to top


  1. Preheat oven to 180C. Lightly grease two 22cm cake tines with parchment paper.
  2. Separate the eggs. Beat the whites to soft peaks and set aside.
  3. Mix in a food processor the oil and brown sugar until creamy, add egg yolks one at a time, then slowly add the flour, bi carb and baking powder. 
  4. Transfer the mixture from the food processor into a large bowl, mix in the grated carrots, ginger & orange zest.
  5. Fold in the egg whites with a metal spoon and divide the mixture between the two cake tins.
  6. Bake for 40 minutes or until cooked, remove from the oven and leave to cool.
  7. Meanwhile make the frosting, mix the mascarpone, ricotta, icing sugar and orange zest together. 
  8. When the cakes are cool, sandwich the halves together with some jam and top the cake with the cheese frosting. Cover the top with walnuts. 

Pin It on Pinterest