Carrot Cake

Prep Time


Cook Time

35 min




11 kg Country Range Carrot Cake Mix

430430 ml cold water

100100 ml Country Range Vegetable Oil

285285 g carrots, peeled and grated


250250 g Country Range Mascarpone

500500 g icing sugar

180180 g Country Range Unsalted Butter

1 1 tbsp vanilla essence

1 1 lemon (juice only)

Multiply by
  • 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.
  • 2Add grated carrot and mix on slow speed for 1 minute.
  • 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.
  • 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.