Ingredients

Method

• 3 free-range eggs
• 300 g treacle sugar
• 250 ml canola oil
• 330 g flour
• 2 t baking powder
• 1t bicarbonate of soda
• 2 t ground cinnamon
• ½ t salt
• ½ t ground nutmeg
• 350 g carrots, grated
• 100 g walnuts, chopped
For the cream cheese-and-lemon icing
• 100 g icing sugar
• 200 g mascarpone
• 200 g cream cheese
• ½ a lemon, juiced and zested
• crushed walnuts, to garnish

Method

Ingredients

Preheat the oven to 180°C.

Beat the eggs and treacle sugar until light and fluffy. Add the oil.

Sift the flour, baking powder, bicarbonate of soda, cinnamon, salt and nutmeg and fold into the egg mixture. Add the carrots and walnuts.

Pour into a 25 cm springform tin and bake for 50 minutes or until a skewer inserted comes out clean. Allow to cool completely, remove from the tin and ice.

Top with crushed walnuts.

To make the icing, sift the icing sugar over the mascarpone and cream cheese. Add the lemon juice and zest and lightly mix.