Well is the first session after Food revolution day. I request was sent in for a sweet treat with minimal fuss.
This carrot cake recipe is quick and easy, perfect for families who like to cook together and can be done in an hour.
Food Group is a voluntary group I started a year ago. It’s to inspire to cook from scratch, share skills and ideas and offer guidance. Children are welcomed and love getting stuck in.
So that’s just what we did! Things can get a bit messy when cracking eggs ex. but that all adds to the experience.
Carrot Cake with pineapple
225g Wholemeal Self Raising Flour
225g Brown Sugar
250g Grated Carrot and crushed pineapple (3/4 carrot and ¼ pineapple)
Optional handful of walnuts, chopped
250ml Olive/Vegetable oil
3 Large Eggs
For the frosting:
500g Mascarpone cheese
5 Tbsp. Castor sugar
Zest of one orange, finely chopped
Pinch of cinnamon
Heat the oven to 180 Degrees Celsius and prepare x2, 27cm spring form tin, lined with greaseproof on the inside and double up the rest for the outside, then tie it with butcher’s string.
Grate the carrot, chop the pineapple and the walnuts.
In a bowl whisk together the oil and sugar, then add the eggs one at a time and mix till combined.
Fold in the flour, then grated carrot, pineapple and walnuts.
Bake for 30 – 45 minutes, and leave to cool before removing from the tin.
To make the frosting
Place the mascarpone, castor sugar, orange zest and cinnamon in a bowl and mix with and electric whisk until combined.
(Spread this over the cake and decorate it with toasted walnuts or walnut brittle)