250g golden caster sugar
250ml sunflower oil
1 teaspoon vanilla extract
250 g self-raising flour
½ teaspoon bicarbonate soda (bread soda)
1 teaspoon ground ginger
½ teaspoon mixed spice
2 medium size carrots, grated (250g approx.)
100g walnuts, toasted and chopped, few more to decorate
250g tub of mascarpone cheese
1 tablespoon Greek yogurt
1 tablespoon icing sugar
Set oven 180c gas 4.
Line a 25cm cake tin with non-stick paper
Mix the sugar, eggs. oil, and vanilla well together in a large bowl. Sift the flour, bread soda and spices together, then add to the egg mixture, fold in the carrots and walnuts, mix well then pour the mixture into the lined tin and bake in the hot oven for 35/40 minutes. Check with a skewer after 30 minutes, if it comes out clean it’s ready. Cool in the tin. Meanwhile make the topping, mix all the ingredients together.
When the cake is completely cold, spread with the topping, decorate with extra walnuts. Store in the fridge.