Serves: 16, Calories: 374

Ingredients

Cake:

• 225g self raising flour.  754
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp ground mixed spice
• ½ tsp ground ginger
• 225g light brown Muscovado sugar.  900
• ½ orange zest, OR, ½ tsp orange essence
• 100g walnuts, crushed.  701
• 75g sultanas.  395
• 3 eggs, beaten.  225
• 225g melted butter, OR, Stork.  1670
• 225-250g finely grated carrots.  103

Mascarpone Topping:

• 250g Mascarpone.  1030
• 3 level tbsp icing sugar, sifted.  200
• 1 tsp vanilla essence (or ½ tsp extract).
• (Optional) 25g crushed walnuts for top
• (Optional) brown sugar for top

Alternative Buttercream Topping:

• 140g butter, softened
• 200g icing sugar, sifted
• ¼ orange zest, OR, ⅛ tsp orange essence
• 1-2 tbsp milk

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 12x9" Pyrex roaster.
3. Cake: In large mixing bowl; Sift flour, baking powder and spices.
4. Using a wooden spoon; Mix in sugar, orange zest, sultanas and nuts.
5. Stir in eggs, butter and carrots.
6. Pour mixture into dish. Level.
7. Bake for 45-50 mins. Skewer should come out very slightly moist.
8. Cool completely in dish.
9. Then choose topping! Either Mascarpone or Buttercream as below.
10. Mascarpone Icing: In largest Pyrex bowl; Mix all ingredients gently with a fork until just incorporated. Chill to firm up. 
11. Alternative Buttercream: In medium Pyrex bowl; Whisk butter and icing sugar, with a fork, until pale and creamy.
12. Whisk in orange zest and essence.
13. Whisk in milk until smooth and spreadable.
14. Spread chosen topping onto cake. Cut into 16.
15. Decorate with walnut pieces or sprinkle of brown sugar.
16. Keep in fridge for 3 days if Mascarpone topping used.
17. Keep at cool room temp for 5 days if buttercream used.

Calories = 5978

• 5978 / 15 = 399
• 5978 / 16 = 374

Tip: Traybake style - 12x9" Pyrex dish or 2x 7.¾x5" Pyrex dishes. Bake for 45-50 mins.

Tip: Make ½ recipe in one 7.¾x5" mini roaster. Bake for 45 mins.

Alternatively: Try Stork instead of butter. Contains 70% veg oil so doesn’t “set” in the fridge. Cake won’t be so hard if making Mascarpone topping.

Alternatively: Swap butter for 170g veg oil. Cake won’t harden in fridge. Bake for 60 mins. (Cover with foil from 45 mins to prevent burning).

Tip: Easier to cut cake before being iced, or the Mascarpone sticks badly to the knife.