Ingredients Jump to Instructions ↓

  1. 250ml sun-olive oil (a mixture of sunflower and olive oil)

  2. 225g light muscovado sugar

  3. 3 large eggs

  4. 225g self-raising flour

  5. 500g coarsely grated carrots Plus a selection of mini Easter eggs or other decorations

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback