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Why do I love this cake? Because it is so very easy to make and it is basically a great way to get some of your daily vegetable quota. You could add a small handful of coconut if you want for extra texture. It is amazingly moist, spiced just right and not too sweet and it will keep several days, although ours never lasts that long. The topping is not too sweet as I often find with cream cheese frosting, this one is light and the lemony yet creamy. Do give it a try. You will not regret it.


Serves 6 to 8


4 eggs
180 g / 6 oz light brown sugar
120 g / 4 oz / 1 cup flour
1 teaspoon baking powder
Pinch of salt
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon all spice
50 g / 1.7 oz butter, melted
125 g / 4.4 oz chopped almonds or hazelnuts
300 g / 11 oz carrots, grated
250 g / 8.8 oz / 1 cup mascarpone
25 g / 0.8 oz icing sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice, freshly squeezed


Preheat the oven to 180 C / 360 F
Butter and flour a 20 cm / 8″ round springform baking tin
Whisk the eggs and sugar until light and fluffy
Add the flour, baking powder salt and vanilla extract and mix well
Add the cinnamon, ginger and all spice
Pour in the melted and cooled butter
Add the chopped nuts and mix until all well blended
Add the grated carrots
Pour the mixture into the pan
Bake for  1h to 1h 15
Leave to cool before removing from the springform pan
Whisk together the mascarpone, sugar, vanilla extract and lemon juice
Ensure the cake is completely cool before icing it
Spread the topping on the cake with a spatula
Place in the refrigerator for 1 hour before serving (but can be eaten right away if you cannot resist)