A spin on a classic, this dessert combines sweet carrot cake with warm and cosy pudding. If you're entertaining, save some time and make your marzipan a day in advance.
Serves88
Cook time1 hr 50 mins1 hour 50 minutes
Prep time15 mins15 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
90g unsalted butter, softened, plus extra for brushing pan
1 cup (150g) raisins, coarsely chopped
¾ tsp bicarbonate of soda
1½ cups (225g) plain flour
¾ tsp baking powder
¾ tsp ground cinnamon
1½ cups (330g) packed brown sugar
2 large oranges, zest finely grated, juiced
2 Coles Australian Free Range Eggs, at room temperature
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Position rack in centre of oven and preheat oven to 175°C (155°C fan-forced). Generously brush a 22cm x 12cm loaf pan with softened butter and line the base with baking paper.
Step 2
In a medium saucepan over high heat, bring raisins and ½ cup (125ml) water to boil. Reduce heat to medium. Simmer for 4 mins or until raisins are tender and liquid has evaporated. Stir in bicarbonate of soda. Remove from heat. Cool.
Step 3
In a small bowl, stir flour, baking powder, cinnamon and ¼ tsp salt to blend. In a large bowl, using an electric hand mixer, beat 90g butter, sugar and 1½ tsp orange zest on medium-high speed, scraping down side as needed, for 2 mins or until blended. Add eggs and vanilla and beat for 1 min or until batter is light and airy. Reduce speed to low. Add ¾ cup (185ml) orange juice in 2 batches, alternating with flour mixture. Beat on medium-high speed for 1 min (batter may appear split but this will not affect finished cake). Fold in raisins, carrots and walnuts.
Step 4
Pour batter into prepared pan. Wrap pan tightly with plastic wrap. Place in a 33cm x 22cm baking dish. Add enough boiling water to come halfway up sides of pan. Cover baking dish tightly with foil. Carefully transfer dish to oven. Bake for 1 hour 45 mins or until cake springs back when gently pressed and a toothpick inserted into centre comes out clean. Remove foil and plastic wrap. Transfer pan to a wire rack for 10 mins to cool. Turn onto a serving platter. Slice.
Step 5
To make mascarpone cream, in a medium bowl, using an electric hand mixer on medium speed, beat cream, mascarpone and sugar until soft peaks form. Serve with the cake.
