Name: Carrot, orange and ginger cakes with mascarpone
Cook time: 40 min
Total time: 40 min
Ingredients: 2 tablespoon poppy seeds; 2 1/2 cup grated carrots; 2 cup ground almonds; 1 cup crushed walnuts; 1/2 cup melted coconut oil or butter; 1 cup coconut sugar; zest 2 oranges; 4 free-range eggs; 1 teaspoon ground cinnamon; 2 tablespoon ground ginger; TOPPING; 1 cup mascerpone; 1/4 cup pumpkin seeds; 2 tablespoon poppy seeds

Carrot, orange and ginger cakes with mascarpone

These gorgeously zesty carrot, orange and ginger cakes have a lovely moist texture. This wholesome recipe calls for coconut sugar, which gives a nice caramel flavour. Topped with pure and plain mascarpone, these cakes make a wonderful afternoon treat with a cup of tea. Photograph, props and styling by Eleanor Ozich

Makes 8 small_piece

Cook

40M

Ingredients

2 tablespoon poppy seeds

2 1/2 cup grated carrots

2 cup ground almonds

1 cup crushed walnuts

1/2 cup melted coconut oil or butter

1 cup coconut sugar

zest 2 oranges

4 free-range eggs

1 teaspoon ground cinnamon

2 tablespoon ground ginger

TOPPING

1 cup mascerpone

1/4 cup pumpkin seeds

2 tablespoon poppy seeds

Method

1.Preheat the oven to 160˚C. Grease eight holes of a Texas muffin pan, or one regular-sized cake tin.

2.Add all ingredients to a large mixing bowl and mix until well combined. Divide mixture between the muffin holes or cake tin.

3.Bake in oven for 30–35 minutes (40–45 minutes for a regular-sized cake) or until a skewer comes out clean when inserted. Leave to cool completely before carefully removing from tins.

4.Top each cake with some mascarpone, a few pumpkin seeds and a sprinkle of poppy seeds.

Women's Weekly Food