Don’t be put off by the long list of ingredients, this really is a simple cake to make.
Please note – this recipe contain nuts.
225g / 8 oz grated carrot
180ml / 6 fl oz rapeseed oil
170g / 6 oz light brown soft sugar
3 large eggs, whisked
2 tablespoons golden syrup
1 teaspoon vanilla essence
170g / 6 oz self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon salt
110g / 4 oz walnut pieces roughly chopped
60g / 2 oz oat bran
1 250g tub of fat-free quark
1 250g tub of mascarpone
Juice of ½ lemon
Sifted icing sugar
Grated dark chocolate
Preheat oven to 160 degrees and grease 2 x 9” sandwich tins.
Place all cake ingredients into a large bowl and mix well together. Once mixed, pour an equal amount of cake batter into each of the greased sandwich tins. Oven bake at 160 degrees for 35-40 minutes (we normally test with a skewer – if it comes out clean, then the cake is done).
Remove sandwich tins from oven and leave to cool for a few minutes on a wire rack. Then turn cakes out and wait until completely cooled.
For frosting, place mascarpone and quark together in a clean bowl, mix in lemon juice and add sifted icing sugar to taste.
Use half the quantity of frosting to sandwich the two layers together, then spread the remaining half on top and finally cover with grated chocolate. Enjoy!