Carrot, walnut & mango cake

Name: Carrot, walnut & mango cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10
Ingredients: 225 L butter, softened; 225 g dark brown soft sugar; 4 medium essential Waitrose Free Range Eggs; 200 g self-raising wholemeal flour; 1 tsp baking powder; 2 carrots, grated; 50 g walnuts, chopped; 1 ripe mango, peeled; 100 g low fat soft cheese; 1 Zest of lime

This slight twist on the classic carrot cake adds buttery walnuts and pureéd mango to bring a new sweetness to the recipe. The mango is folded both into the cake and the icing which is then topped with lime zest for slight tang.

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Vegetarian

Serves10
CourseDessert
Prepare10 mins
Cook50 mins
Total time1 hr

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225 L butter, softened
225g dark brown soft sugar
4 medium essential Waitrose Free Range Eggs
200g self-raising wholemeal flour
1 tsp baking powder
2 carrots, grated
50g walnuts, chopped
1 ripe mango, peeled
100g low fat soft cheese
1 Zest of lime

Preheat the oven to 180°C, gas mark 4. Grease and base line a 20cm round cake tin. Whisk the butter and sugar together until pale and fluffy. Beat in the eggs, 1 at a time. Mix together the flour and baking powder, and fold into the cake mix with the carrot and walnuts.
Purée the mango flesh in a small food processor. Fold half into the cake mixture then spoon into the tin. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Cool for 10 minutes before removing from the tin.
Whisk the rest of the mango purée with the soft cheese and spread over the cake, then decorate with lime zest.

Typical values per serving when made using specific products in recipe