The Currabinny Cookbook: wholemeal spelt carrot loaf with orange mascarpone icing

Whet your appetite for The Currabinny Cookbook by James Kavanagh and William Murray with this indulgent and irresistible carrot cake.


This manages to be both indulgent and really healthy (well, as healthy as any cake gets!). The recipe includes wholemeal spelt flour, which gives the loaf a moreish nuttiness.

Makes 8 slices

•  75ml rapeseed oil, plus extra for greasing

•  175g carrots

•  2 medium organic eggs

•  110g soft brown sugar

•  100g wholemeal spelt flour

•  1 teaspoon baking powder

•  1½ teaspoons bicarbonate of soda

•  50g desiccated coconut

•  1 teaspoon ground cinnamon

½ teaspoon ground nutmeg    

For the icing:

•  250g mascarpone cheese

•  2 tablespoons icing sugar

•  juice of 1 orange

•  a few chopped walnuts (for decoration)

•  some orange zest (for decoration – use as much as you like)


Preheat the oven to 190ºC fan/gas 6. Grease and line a 450g loaf tin with baking parchment.

Peel the carrots and grate them finely. In a large bowl, whisk the eggs and brown sugar until thick and creamy. Continuing to whisk, slowly pour the oil into the egg mixture until well combined.

In another bowl, gently mix the flour, baking powder, bicarbonate of soda, coconut, cinnamon and nutmeg together. Add to the batter in three batches, folding in well each time, then add the grated carrots, stirring gently to combine. Pour into the lined loaf tin and bake in the oven for 25 minutes.

Meanwhile, put the ingredients for the icing into a bowl and mix well. Use a skewer to test if the loaf is done.

When it comes out clean, remove the loaf from the oven and cool on a wire rack. Once cooled, use a spatula to cover the loaf with icing and sprinkle over some chopped walnuts and some orange zest if you like.

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