• 9 medium carrots, grated
  • 300g/10½ oz flour
  • 225g/8oz brown caster sugar
  • 4 eggs
  • 300 ml sunflower oil
  • 150 g walnuts, roughly chopped
  • Zest of 1 (organic) lemon
  • 1 teaspoon of cinnamon
  • 1 ½ heaped teaspoon of baking powder
  • ½ teaspoon of salt
  • 125 g soft butter at room temperature plus extra for greasing the spring form
  • 250 g mascarpone cheese
  • Juice of ½ lemon
  • Zest of 1 (organic) lemon (for the icing)
  • 75 g icing sugar
  • Roasted almond flakes or thin slices of lemon peel
  • 23 cm spring form
  • Parchment paper
  • Electric mixer

Author of this recipe



Amateur cook

Salads are simple, honest, very tasty and with lots of variety.... Read more

What could be more wonderful than a lovely Carrot Cake with mascopone icing!

Total votes: 600


  • Preheat the oven at 180 degrees Celcius/350 degrees Fahrenheit/gas 4. Butter the spring form and line its bottom with parchment paper.
  • Beat the eggs with the brown caster sugar until light and airy. Pour in the sunflower oil and beat for a few more minutes. Fold in the carrots and then the flour with the cinnamon, baking powder and salt. Finally fold in the walnuts and lemon zest.
  • Pour the mixture into the prepared spring form and bake for about 45 - 55 minutes or until a knife inserted in the centre comes out clean. Remove from the oven and cool the cake in the spring form before taking out.
  • To make the icing, mix the butter with the mascarpone, lemon juice, lemon zest and icing sugar until smooth. Store in the fridge until the cake is completely cold. Then ice the top of the cake with the icing, it can be as smooth or rough as you like. Decorate with roasted almond flakes or lemon peel.

Tips from the author

This is a perfect cake to serve during Easter brunch. 

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