Carrot Cake Flowerpots with Vanilla Mascarpone & Chocolate Soil
Carrot Cake
150g soft brown sugar
150ml rapeseed oil
3 eggs
150g self raising flour
½ teaspoon baking soda
125g coarsely grated carrots
1 teaspoon cinnamon
50g raisins
25g chopped dried apricots
25g desiccated coconut
Method
Set oven to 180oc. Grease and line the bottom of 8 small terracotta pots with parchment paper. Alternatively grease and line a loaf tin with parchment paper.
Whisk the sugar, eggs and oil together.
Sift in the flour and baking soda.
Mix in the carrots, cinnamon, apricots, raisins and coconut.
Spoon into individual pots or loaf tin. Bake the individual pots for 20 minutes and the loaf tin for 35-40 or until an inserted skewer comes out clean.
Cut off the tops.
Vanilla Mascarpone Cream
150g mascarpone
25g icing sugar
1 teaspoon vanilla extract
Mix together.
Chocolate Soil
45g castor sugar
30g desiccated coconut
15g plain flour
20g cocoa powder
40g melted butter
Method
Set oven to 180oc and line a baking sheet with parchment paper.
Mix the dry ingredients together and then mix in the butter thoroughly.
Spread onto the baking sheet and bake for 15 minutes. Cool.
To Assemble –
Spread the mascarpone onto the cakes and dip in the chocolate soil. Add a sprig of mint in the middle.
