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
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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.

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