Step 1Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
Step 2Add grated carrot and mix on slow speed for 1 minute.
Step 3Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown. Allow to cool.
Step 4To make the topping, cream the Mascarpone cheese and butter together until smooth. Add the icing sugar and vanilla essence. Beat again until smooth then spread over the top of the cake.
- 1 kg Country Range Carrot Cake Mix
- 430 ml cold water
- 100 ml Country Range Vegetable Oil
- 285 g carrots, peeled and grated
- 250 g Country Range Mascarpone
- 500 g icing sugar
- 180 g Country Range Unsalted Butter
- 1 tbsp vanilla essence
- 1 lemon (juice only)
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