Ingredients

For the cake 175 g soft dark brown sugar 2 large Free Range Eggs 150 ml Olive Oil not extra virgin olive oil 200 g wholemeal Self Raising Flour 1 tablespoon ground mixed spice 1 teaspoon bicarbonate of soda 200 g carrots peeled, coarsely grated 80 g Pecans roughly chopped, plus extra to decorate 1 Lemon zest only 110 g sultanas 25 g Raisins 50 g desiccated coconut For the icing 250 g mascarpone 250 ml Double cream 2 tablespoons icing sugar For the sugared carrots 300 g baby carrots washed, with 2.5cm/1in green stalk still on Salt 70 g caster sugar plus a little extra 50 g Butter

Description

For The CakeFor The Cake, Preheat The Oven To 190C/370F/Gas 5. Lightly Grease A 26cm/10in Round Cake Tin (that's 6½cm/2½in Deep) Cake Tin And Line The Base With Baking Parchment. Whisk The Sugar, Eggs And Olive Oil Together In A Large Bowl Using An Elec

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