Mummy's Yummy Scrummy Carrot Cake

Here at The Cakehouse we believe Mother’s day is one of the most important dates in the diary. Without our mums we wouldn’t be the people we are today, so on Sunday we all celebrated.

While most of us were with our mums, Sarah couldn’t make the trip from Cardiff to Chester, so instead she became her for the day!

After tidying the house, she then finished painting the living room (her mum Pauline loves a room to be clean and fresh) before moving to the kitchen. Carrot cake always reminds Sarah of her mum, as it’s her absolute favourite, so on Sunday she baked one!

Mummy’s Yummy Scrummy Carrot Cake is a delicious moist sponge with a special cream cheese frosting. Sarah says "In amongst all her other lovely cakes and treats, I always remember my mum making super carrot cake.” It’s so good we wanted to share the recipe with you, so, with Pauline’s kind permission, here goes....

For Mummy’s Yummy Scrummy Carrot cake you will need:

·         175g light muscovado sugar

·         175ml sunflower oil

·         3 large eggs, lightly beaten

·         140g grated carrots (about 3 medium)

·         100g raisins

·         grated zest of 1 large orange

·         175g self-raising flour

·         1 teaspoon bicarbonate of soda

·         1 teaspoon ground cinnamon

·         ½ tsp freshly grated nutmeg

·         ½ standard tub of cream cheese

·         Equal weight of butter to cream cheese

·         ½ standard tub of mascarpone cheese

·         3 table spoons icing sugar

·         Chopped walnuts to decorate

Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the cake tin (approx 18cm tin). Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. Mix the cream cheese, butter, mascarpone and icing sugar in a bowl. Cut the cake in half, use half of the mixture as a filling and the rest to ice the top. Decorate with chopped walnuts.

If you make this cake for your mum, then any day can be Mother’s Day!