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This recipe was first published on Waitrose.com in February 2001.

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Carrot and Vanilla Cake

To make small cakes cook the mix in a 23cm square tin. This makes a shallow cake which can be cut into shapes

Preparation time : 15 minutes
Cooking time : 40 minutes to 50 minutes
Total time : 55 minutes to 1 hour 5 minutes

Serves: 8

Ingredients

250g unsalted butter
6 tablespoons demarara sugar
1 tablespoon date syrup or molasses
5 medium free range eggs, beaten
300g gluten-free flour
1 tablespoon baking powder
1/2 teaspoon vanilla seeds, scraped from a split pod
500g organic carrots, peeled and finely grated
250g mascarpone cheese
2 teaspoons icing sugar, sieved

Method

  1. Preheat the oven to 190°C/gas mark 5. Lightly grease a 20cm round cake tin and base-line with greased greaseproof paper.
  2. Cream the butter, sugar and syrup or molasses in a processor or with an electric whisk, until really creamy and smooth. Gradually mix in the eggs. Sift in the flour and baking powder and fold in. Stir in the vanilla seeds and carrots.
  3. Pour the cake mixture into the prepared cake tin and bake for 40-50 minutes until well risen and firm. Cool in the tin for 10 minutes or so, then turn out to cool on a wire rack.
  4. When the cake is cool, beat the mascarpone with the icing sugar until creamy. Spread over the cake and serve.

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