This is not cake to eat if you are on a diet! I am telling you; it is so delicious you can’t only eat one piece! The texture is rich in flavors, a bit moist and crunchy from the walnuts… I am thrilled!
Ingredients: 1 ½ self-raising flour, a pinch of salt, 1 teaspoon cooking soda, 2 teaspoons cinnamon powder, 1 tablespoon baking powder, 4 bio eggs, 1 cup of extra virgin olive oil, 500 gr of shredded carrots, 2 cups of caster sugar (I put 1 ½ caster and 0,5 brown), 2/3 cup of walnuts cut with the knife
Ingredients for the glaze: 250 gr mascarpone cheese (or philadelphia cheese), 180 gr of butter (I would reduce this quantity to make it lighter. Also better if it is melted), 1 ½ cup icing sugar (I put 1 cup, just as fine), a pinch of vanilla powder
In a bowl, mix flour, baking powder, soda, salt and cinnamon and leave it on the side. In your mixer, firstly mix eggs and sugar so that they become a “whitish” mixture. Then add the olive oil while mixing. Also, add the flour mixture slowly. In the end, turn off the mixer and add the carrots and walnuts and mix well with a spoon.
In a cake tray of your preference add greased proof paper and poor the cake mixture. Put the cake in pre-heated oven in 180-200C for 50-60’. Do a test with a knife towards the end to see if it comes out clean. Don’t open the oven while baking.
Once ready, take out of the oven and after 10’ gently take the cake out of the tray and let it cool down on a cake rack.
In the meantime, prepare the glaze: in the mixer, mix the icing sugar with - better melted – butter. Add the mascarpone cheese and the vanilla powder and mix very well.
Apply the glaze over the cake and to each piece separately. Advisable to keep the cake in the fridge – especially during summer season!
Enjoy!