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150ml vegetable oil, plus extra for greasing
100g jar tamarind paste
150g light brown muscovado sugar
200g Waitrose Duchy Organic Carrots, grated
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp mixed spice
180g self-raising flour
½ tsp bicarbonate of soda
80g chopped walnuts
For the buttercream
75g unsalted butter, at room temperature
150g mascarpone, at room temperature
1 orange (scrubbed), zest, plus extra zest to serve (optional)
75g icing sugar
Preheat the oven to 170ºC, gas mark 3. In a large bowl, whisk together the eggs, oil, tamarind and sugar. Add the carrots, raisins and spices, then stir together with a spoon. Sift in the flour and bicarbonate of soda. Mix to fully incorporate, then stir in the walnuts.
Grease and line a 900g loaf tin with baking parchment and pour in the mixture. Bake for 50 minutes-1 hour 10 minutes, until a skewer inserted comes out clean (cover with foil after 30 minutes if it’s browning too fast). Remove from the oven and leave on a rack to cool.
For the buttercream, use an electric hand mixer to whisk the butter until creamy. Gradually add the mascarpone while whisking to fully incorporate. Add the orange zest and sift in the sugar, then beat again to combine. Once the cake is fully cooled, top with the buttercream, scatter with extra orange zest, if liked, and serve.
Typical values per serving when made using specific products in recipe
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