Easter carrot cake

Preheat oven to 180ºC (gas mark 4). Grease and line a 20cm (8”) round tin with baking parchment. Whisk the oil and sugar together, then whisk in the eggs one at a time. Gently fold in the flour followed by the carrots. Mix gently till combined, then turn into the prepared tin. Bake for 40 mins until golden brown and a cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 mins, then turn out and cool on a wire rack. Mix together the mascarpone and golden icing sugar. Spread over the top and sides of the cake with a palette knife. Decorate with the mini eggs and/or other decorations.