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    Carrot and Vanilla Cake

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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

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 50 minutes
    • Total time: 55 minutes to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 8


    • 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


    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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