Ingredients for the cake
125g/4 1/2oz/ 2/3cup self raising flour
a pinch of salt
1 tspn baking powder
1 tspn ground cinnamon
125g/4 1/2oz/ 2/3cup soft brown sugar
100ml/3 1/2floz/ 1/2cup vegetable oil
125g/4 1/2oz/ 1cup carrots, peeled and finely grated
25g/1oz/ cup walnuts chopped
Ingredients for the topping
250g/8 1/2oz/ 2cups mascarpone or similar cream cheese
1 tbspn soft brown sugar
1 – 2 tbspn milk
14 walnut halves
Sieve the flour, salt, baking powder and cinnamon into a mixing bowl, and stir in the sugar.
Add the eggs and oil, then mix well.
Stir in the carrot and chopped walnuts.
Grease a 20cm/8 inch square tin and line the bottom. Pour the mixture in, smoothing the mixture into the corners.
Place in a pre-heated oven set at 180C/350F/Gas4/moderate oven and bake for 20 – 25 minutes or until firm to the touch.
Allow to cool in the tin, and then transfer to a serving plate.
To make the topping, put the cheese, sugar and half the milk in a small bowl and mix thoroughly, until it is fluffy and creamy, adding a little more milk if desired.
Using a spatula, transfer the topping to the cooled cake, spreading it evenly over all the cake.
Decorate with the walnut halves